Chorizo and Beef Burgers with Cilantro Mayonnaise and Grilled Tomatillo Relish

Pairs well with:

Cabernet Sauvignon

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


3/4 cup mayonnaise
1 Tbsp. honey
1/2 tsp. ground cumin
1/2 cup fresh cilantro, chopped
8 oz. tomatillos, papery husks removed
2 poblano chiles, cut in half, seeds removed
1 medium red onion, peeled, cut into 3 thick slices
1/2 Tbsp. olive oil
1/8 tsp. salt
Olive Oil for Grill
1 Tbsp. balsamic vinegar
1/2 pound pork chorizo sausage, casing removed
1 1/2 pounds ground beef chuck
1/2 tsp. chili pepper flakes
1 tsp. salt
Olive Oil for Grill
6 Kaiser rolls, split
6 slices Asadero cheese (Monterey Jack can be substituted)



Preheat gas grill to medium heat. To make the Cilantro Mayonnaise, combine mayonnaise, honey, cumin, and cilantro in a small mixing bowl. Mix well, cover, and chill. To make the Tomatillo Relish, place the whole tomatillos, poblano halves, and red onion slices in a large mixing bowl. Drizzle olive oil over the vegetables, then sprinkle them with salt. Gently toss the vegetables to coat them. Brush the preheated grill with olive oil. Place the vegetables on the greased grill. After two minutes turn the poblano chiles. Remove them after 3 minutes more and set aside on a platter. Next, turn the tomatillos and the red onion and cook for about 5 more minutes. All vegetables should be softened and browned. Light charring is okay. Transfer the cooked tomatillo and red onion to the platter. Once the 3 vegetables are cool enough to handle, chop them into a 1/2 inch dice and place in a medium mixing bowl. Add balsamic vinegar and gently mix. Set aside. To make the burgers, place the chorizo in a large mixing bowl and stir it to break it up. Add the ground chuck, chili pepper flakes, and salt. Mix well but blend gently to make tender patties. Divide the mixture into 6 equal portions and form each portion into a patty that fits the roll. Brush the grill to clean it and then brush with olive oil. Place the patties on the grill and cover. After grilling 5 minutes turn the patties and cook for 5 more minutes or until they are 160 degrees internally. During the last 5 minutes of grilling the burgers, toast the cut sides of the Kaiser rolls on the grill for about 30 seconds or until lightly browned. Set toasted buns aside on a platter. While the patties continue to grill, place 2 tablespoons of the Tomatillo Relish on top of each patty. Top the relish with 1 slice of Asadero cheese. Cover for about 15 seconds just to melt the cheese. Carefully remove the patties from the grill and place on a platter. To assemble the burgers, spread 1 tablespoon of the cilantro mayonnaise over the cut sides of the rolls. Next place the patty with relish and cheese on the bottom half of the roll. Add the roll tops and serve.