Chorizo Basil Burgers with Refried Bean-Epazote Spread

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 1/2 cups canned refried beans
30 fresh Epazote leaves – cut into wide strips
2 small canned chipotle peppers – minced
2 pounds fresh ground chuck
6 ounces chorizo sausage
1/4 cup slightly packed,chopped,fresh basil
1 cup fine chopped yellow onion
5 tablespoons adobo sauce from canned chipotle peppers
4 cloves garlic,minced
Vegetable oil, for brushing on grill rack
6 onion rolls,split
6 slices Asadero cheese
12 slices of Roma tomato
6 thin slices red onion



To make the spread; Using a spoon combine all ingredients in a small bowl. Cover until needed. Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the patties; In a large bowl combine the ground chuck and the chorizo sausage with the fresh chopped basil,chopped yellow onion,adobo sauce and the minced garlic. Handling the meat as little as possible so as not to compact it, mix well. Divide the mixture into 6 equal portions, then form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the vegetable oil. Place patties on the rack, replace cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls,cut side down on the outer edges of the rack to toast lightly. During the last minute of cooking, place 1 slice of the Asadero cheese on each patty to melt. To assemble the burgers, spread the refried bean mixture over both cut sides of the rolls. On each roll bottom place one patty, top with 2 tomato slices and one onion slice. Add toasted roll tops and serve. Makes 6 burgers