Chocolate Chipotle Olé Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 cup ketchup
1 tsp. adobo sauce
1 tsp. superfine sugar
1 small chipotle pepper in adobo- finely chopped
2 onions – 1 chopped and one sliced
3 tbs. Colavita olive oil
1/8 tsp. anise powder
2 tbs. chili powder
1/8 tsp. cinnamon
2 tbs. unsweetened cocoa powder
1 garlic clove – minced and mashed to a paste with a bit of kosher salt
1 1/2 lbs. ground chuck
1/2 lb. mild chorizo (removed from its casing and crumbled)
1 egg
2 cups crumbled queso blanco (can use shredded Monterey jack if queso blanco is unavailable)
Kosher salt/
ground black pepper to taste
6 ciabatta rolls



Preheat a gas grill to medium high and oil the grill rack. To make the ketchup, mix the ketchup, adobo sauce and sugar in a small bowl and set aside. To make the patties, combine the chipotle pepper, chopped onion, olive oil, anise powder, chili powder, cinnamon, unsweetened cocoa powder and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix in the ground chuck and the chorizo. When the grill is ready, place the patties on the rack, cover and cook, turning once, 5-7 minutes on each side (depending on desired doneness). During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place an onion slice on each bottom roll, a burger patty, the chipotle ketchup, and then the cheese. Add the roll tops and serve.