Chorizo-Stuffed Burgers with Jicama Slaw

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Jicama Slaw:
1/2 Jicama, peeled & cut into matchsticks
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon vegetable oil
1/2 jalapeno seeded and diced
Chili Mayonnaise:
1/2 cup mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon chili powder
1 1/2 pounds ground chuck
1 tablespoon cumin
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Sutter Home Merlot
4 ounces queso fresca, sliced and divided into 6 equal portions
4 ounces chorizo(casings removed), divided into
6 equal portions, then flattened. Vegetable oil, for brushing grill rack
6 Kaiser rolls, split



Start a medium-hot charcoal grill or prehead gas grill to medium-high. To prepare the jicama slaw, combine the jicama, cilantro, 2 tablespoons of lime juice, salt, vegetable oil, and jalapeno in a medium bowl. Refrigerate until serving. To prepare the chili mayonnaise, mix the mayonnaise, the other 2 teaspoons of lime juice, and chili powder in small bowl. Refrigerate until serving. To prepare the patties, combine ground chuck, cumin, salt, pepper, and wine in a large bowl. Mix well, but do not compact meat. Divide mixture into 12 equal portions. Take one portion of mixture and form bottom-half of pattie, and form bottom-half to fit size of rolls. Place one portion of queso fresca on pattie. Next, place one flattened portion of chorizo on top of queso fresca. Take one more portion of meat and form top-half of patty. Place on top of bottom-half and form full patty. Seal patty around with fingers. Repeat steps for remaining five patties. Brush grill rack with vegetable oil. Place patties on rack. Cover grill and grill until browned on the bottom of pattie, about 4-5 minutes. Flip the patties and grill until preferred doneness. With a couple minutes of grilling left, place rolls, cut side down, on outside of grill rack, to toast lightly. Avoid flame when toasting rolls. To build the burgers, place the burgers on each roll bottom. Place 1/4 cup of jicama slaw on top of patty. Spread a couple spoon-fulls of chili mayonnaise on the cut side of top-half of rolls. Place top-half of roll on each patty and serve. Makes 6 burgers