Chorizo And Bacon Cheeseburgers With Smoky Mole-Bean Spread And Pineapple-Nopales Corn Relish

Ingredients

  • Vegetables
  • 2 ears corn, husked with silks removed
  • 6 tomatillos, husked
  • 2 Cups pineapple chunks
  • 4 jalapeno peppers, cut in half lengthwise and seeded
  • 3 poblano peppers, cut in half lengthwise and seeded
  • Relish
  • 1 1/2 Cups nopales, drained and diced
  • 1/4 Cup rough chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon Sutter Home Pinot Grigio Wine
  • 2 Teaspoons kosher salt
  • Mole Bean Spread
  • 3/4 Cup refried pinto beans
  • 1/3 Cup plus 2 tablespoons prepared mole sauce
  • 2 tablespoons Sutter Home Pinot Grigio Wine
  • 1 tablespoon fresh lime juice
  • 3 Teaspoons minced chipotle peppers in adobo sauce
  • 1 1/2 Teaspoons rice wine vinegar
  • 1/4 teaspoon kosher salt
  • Ę
  • Bacon and Patties
  • 18 slices regular bacon
  • 3 tablespoons jarred nopales, drained and minced
  • 2 tablespoons Sutter Home Chardonnay wine
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced chipotle pepper in adobo sauce, plus 1/2 tablespoon of its sauce
  • 2 Pounds ground chuck 80/20
  • 8 ounces soft Mexican chorizo, casing removed
  • 1/3 Cup vegetable oil for grill grates
  • 3 tablespoons kosher salt
  • 3 tablespoons ground black pepper
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons cumin
  • 12 slices Manchego cheese
  • 6 gourmet style onion hamburger buns, split
  • 1 tablespoon extra-virgin olive oil
  • 2 Teaspoons chopped cilantro

Instructions

  • Heat grill to medium-high heat.
  • Vegetables / Relish
  • Add the corn to the grill and cook for 15 minutes turning half way through. During the last 10 minutes add the tomatillos, pineapple, jalapeno and poblano peppers. Grill until charred on each side. Cover the peppers and let cool. Remove most of the skin from the peppers, seed, dice, and divide into 1/3’s.
  • Remove corn from stalks to a mixing bowl. Dice the pineapple and tomatillos, add to the bowl along with 1 portion of the peppers, the nopales, cilantro, lime juice, wine, and salt. Cover and set
  • aside.
  • Mole Bean Spread
  • Blend another portion of the reserved peppers with the refried beans, mole sauce, wine, lime juice, chipotles, vinegar, and salt.
  • Bacon and Patties
  • Increase grill to high heat. Cook the bacon in a heavy bottom pan until crisp about 10 minutes, remove to paper towels.
  • Add the last portion of peppers along with minced nopales, wine, lime juice, chipotle pepper, and adobo sauce to a bowl, along with the chuck and chorizo. Place a large bowl of iced water under the smaller bowl to ensure meat stays cold. Dip hands in ice water bath and then blend the mixture. Form the meat into 6 equal patties, matching the size of the bun. Place thumb imprint into each patty and coat both sides with the salt, black pepper, paprika, and cumin.
  • Generously brush grates with oil and grill the burgers, approximately 5 minutes per side. During the last few minutes of grilling, add 2 slices of cheese to each patty, brush the cut side of the buns with the oil and cilantro and toast the buns on the edge of grill.
  • Spread 1 tablespoon of the mole bean spread to each cut side bun. To the bottom buns, evenly distribute the relish, 1 patty, 3 slices of bacon and the top bun. Serve the burgers with a bottle of cold Sutter Home Pinot Grigio wine.