Chorico Super Burger

Pairs well with:

Cabernet Sauvignon

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


2 tablespoons Olive Oil
1 clove of minced garlic
2 tablespoons minced parsley
6 finely chopped fresh mushrooms
¼ cup crushed pine nuts
1 pound lean ground beef chuck
¾ pound ground Chorico (Portuguese sausage)
¼ cup red wine, Sutter Home
½ teaspoon Tabasco Sauce
4 tablespoons shredded Parmesan cheese
4 tablespoons grated Romano cheese
½ teaspoon of Sea Salt and black pepper combined
Vegetable oil, for brushing on the grill rack
6 sesame seed buns
6 thin slices Prosciutto
6 thin slices red onion
6 slices fresh tomatoes
12 pieces baby spinach



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the topping, combine the chopped fresh basil and mayonnaise in a shallow bowl. Cover and refrigerate until serving. To make the patties, heat the olive oil in small fire-proof skillet on the grill rack. Add the garlic, parsley, mushroom and pine nuts and sauté until soft, about 5 minutes. Remove from the heat and set aside. In a large bowl, combine ground beef chuck, ground chorico, red wine, Tabasco Sauce, Parmesan cheese, Romano cheese, Sea Salt and black pepper. Add the sautéed items to the meat mixture. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the sesame seed buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 to 5 minutes on each side for medium. During the last few minutes of grilling, place the sesame seed buns on the outer edges of the rack and toast lightly. To assemble the burgers, on each bun bottom, place a patty wrapped in Prosciutto and an equal portion of the Basil Mayonnaise. Top with a slice of tomato, onion and baby spinach. Makes 6 burgers.