Chorizo-Crusted Beef Burgers with Almond Saffron Aioli and Sundried Tomato Relish

Pairs well with:

Cabernet Sauvignon

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


3 Tbsp. slivered almonds
4 tsp. "Vinagre de Jerez" Sherry Vinegar,
2 tsp. for aioli and 2 tsp. for relish
1/4 tsp. saffron threads, crumbled
1 cup mayonnaise
2 cloves garlic, put through a garlic press
1 cup Colavita Sundried Tomatoes packed in oil, drained and chopped
1/2 cup chopped sweet onion
1/3 cup chopped black olives
1/4 tsp. smoked paprika
1/4 tsp. crushed red pepper
3 oz. chorizo sausage, remove and discard casing
2 lbs. 80% lean ground beef chuck
1 large bunch curly parsely, 3/4 cup chopped for burgers and 2 cups whole leaves for lining roll bottoms
2 tsp. salt 'n spice seasoning*
6 oz. Manchego cheese, thinly sliced
6 Kaiser rolls, split



Prepare a medium hot fire in a charcoal grill with cover. To make the Aioli, place small skillet on heated grill rack. Add almonds to pan, cook and stir a minute or two or until toasted. Remove from pan and let cool. Finely chop cooled almond. Place 2 tsp. vinegar and saffron in medium bowl. Let stand 10 minutes. Whisk in mayonnaise and garlic, stir in toasted almonds. Set aside. To make the relish, combine dried tomatoes, onions, paprika, crushed pepper, and remaining 2 tsp. vinegar in medium bowl. Set aside To prepare patties; thinly slice chorizo and with knife, chop into small pieces. Set aside. In large bowl combine ground beef, 3/4 cup chopped parsley and salt 'n spice. Divide mixture and shape into 6 patties. Sprinkle both of sides patties with chopped chorizo. With fingers, lightly press chorizo into the patties. Brush grill rack with oil. Place patties on the rack, cover and cook 4-6 minutes per side or done to preference. During final minutes of grilling, divide and place cheese on patties and place rolls, cut side down on edge of grill to toast lightly. To assemble the burgers, spread aioli on cut sides of each roll, to cut sides of bottom rolls add an equal portion of parsley, a patty and an equal portion of relish. Add roll tops and serve. Makes 6 burgers. *I used  Salt 'n Spice Versatile Seasoning