Chimi Burger with Spanish Onions, Grilled Chorizo, and Guacamole

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 ripe tomato, finely chopped
2 tablespoons white onion, finely minced
3 Serrano chiles, finely chopped
1/2 teaspoon sea salt
1 tablespoon fresh lime juice
3 large California avocados
2 tablespoons finely minced fresh cilantro
1 large bunch flat-leaf parsley
3 cloves garlic
1/2 cup Colavita olive oil
1 tablespoons white vinegar
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
2 1/2 pounds ground chuck
1 pound Spanish Chorizo (cured sausage), skin removed, sliced on the diagonal into 1/2-inch slices
1 large Spanish onion, peeled, sliced crosswise, 1/4-inch thick slices
1 tablespoons Colavita olive oil
Salt and freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 bun-size Focaccia bread sections, sliced horizontally
Mixed baby greens



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the guacamole: Combine the tomato, onion, chiles, salt and lime juice in a bowl. With a fork, smash the ingredients to form a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the cilantro and mash, leaving the avocado somewhat lumpy. Cover with plastic wrap, pressing it directly onto the surface, and set aside until ready to use.

To make the chimichurri: Combine the parsley, garlic, olive oil, vinegar, salt and pepper flakes in a blender or food processor and process to a smooth purée.

To make the patties: Combine the beef and chimichurri in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Focaccia sections.

When the grill is ready, brush the grill rack with vegetable oil. Place the pieces of Chorizo on the grill rack and grill until they starts to brown around the edges 4 about minutes each side. Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown. Place Chorizo and onions in aluminum foil to keep warm.

Place the patties on the grill rack, cover and cook, turning once, until done to preference, 5 to7 minutes each side for medium.

Assemble the burgers as follows: On each bottom Focaccia, place a few greens, an onion slice, burger patty, 2 pieces of grilled Chorizo and an equal portion of guacamole. Add the Focaccia tops and serve.