Chorizo-Infused Cheeseburgers with Roasted Pablanos and Spicy Slaw

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

These burgers infuse delicious Spanish and spicy flavors together into one delicious burger.The burgers have chorizo mixed throughout the beef, Manchego cheese, roasted pablano peppers and a cool, spicy slaw on top.


1/2 cup mayonnaise
1 teaspoon ground cumin, divided
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 tablespoons plus 1/4 cup chopped fresh cilantro, divided
2 teaspoons freshly squeezed lime juice
1 teaspoon lime zest
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons finely grated garlic, divided
1 carrot, peeled, roughly chopped
2 cups roughly chopped green cabbage
1/2 jalapeno pepper, chopped, seeds and veins removed
6 pablano peppers
8 oz. dry chorizo (Spanish), casing removed, chopped
28 oz. ground chuck
1/4 cup minced onion
Vegetable oil to grease the grill
9 oz. Manchego cheese, thinly sliced
6 kaiser rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a large bowl, mix together the mayonnaise, 1/2 teaspoon cumin, ground coriander, smoked paprika, 2 tablespoons cilantro, lime juice, lime zest, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon grated garlic; set aside. In the bowl of a food processor, place the chopped carrot and process until finely chopped, add in the cabbage and jalapeno pepper and continue to process until all are finely chopped. Transfer to the large bowl with the mayonnaise mixture, toss to combine; set aside.

Place the pablano peppers onto grill and grill on all sides until blackened; transfer to a large bowl; cover with plastic wrap. Let sit for at least 5 minutes. Remove blackened skin, seeds and veins. Cut peppers in half lengthwise; set aside.

In the bowl of a food processor, place the chorizo and process until finely ground. Place chorizo in a large bowl, add in the ground chuck, remaining 1/4 cup chopped cilantro, remaining 1 teaspoon grated garlic, minced onion, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and remaining 1/2 teaspoon cumin. Handling meat as little as possible, mix well. Form the mixture into 6 equal patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until done to preference, approximately 4 – 5 minutes on each side for medium. During the last few minutes of grilling, place 1 1/2 oz. of cheese onto each burger and allow to melt; also, place the rolls, cut side down, around the edge of the grill to toast lightly.

To assemble the burgers, onto the cut side of the bottom half of the rolls, place one pablano pepper (two halves), top with a burger, then with approximately 3 tablespoons of the slaw, top with the top half of the rolls.

Serves 6.