Chorizo Cilantro Burger with Sliced Avacado and Chipotle Lime Spread

Pairs well with:

White Zinfandel

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


2 and 1/4 lb. Ground Chuck
1/2 lb. Ole Mexican Foods chorizo sausage (3 links out of a 6 link package), casings removed
4 cloves of garlic, finely chopped
1/2 t. ground cumin
1/4 c. fresh cilantro, finely chopped
3 t. kosher salt
6 grinds of pepper grinder
vegetable oil for greasing grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
6 slices pepper jack cheese
1 (7 oz.container) Cibo Naturals Chipotle Lime dip divided into 6 servings
6 thin (1/4 inch) slices of ripe beefsteak tomato
1 ripe avacado sliced thinly (1/4 inch)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chuck, chorizo, garlic, cumin, cilantro, salt and pepper in a large chilled bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Press thumb into center of each patty to keep patties flat while grilling. 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, 3 to 5 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, top each patty with a cheese slice. To assemble the burgers, spread one serving chipotle lime dip over the cut sides of each roll. On each roll bottom, place a patty, a tomato slice, and two avacado slices. Add the roll tops and serve.