Cuban Chorizo Burgers with Sundried Tomato Shallot Butter

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Seasoning Mix
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp ground mustard powder
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/8 tsp ground fenugreek seed
1/4 tsp fresh ground black pepper
1/4 tsp ground white pepper

Sundried Tomato Shallot Butter
10 tbsp unsalted butter, softened at room temperature
1/4 cup diced shallots
1/4 cup chopped sundried tomatoes
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 tsp fresh garlic, pressed through garlic press
1/2 tsp Louisiana-style hot sauce

1-1/2 lb fresh ground sirloin
6 oz Klements El Rey Mild Chorizo (or other favorite Chorizo), removed from casing
1/4 cup Progresso Garlic & Herb bread crumbs (or other garlic bread crumbs)

6 high-quality hamburger buns, split
Vegetable oil, for brushing on grill
6 thin slices honey ham
6 deli-style slices Havarti Cheese


Combine the seasoning mix ingredients in a small bowl and mix thoroughly. Cover and set aside.

Preheat a gas grill to medium-high.

To prepare the Sundried Tomato Shallot Butter, place all ingredients except the hot sauce into a food processor. Process until completely mixed, stopping occasionally to scrape down sides. Scrape into a bowl and stir in hot sauce until well incorporated. Cover and set aside.

To prepare the patties, place the ground sirloin into a large bowl. Crumble the chorizo into the bowl. In a separate small bowl, combine the bread crumbs and 1 tsp of the seasoning mix (set the remaining seasoning mix aside). Add to the meat and combine well, handling quickly and lightly to avoid compressing the mixture. Form into 6 equally sized patties, and sprinkle both sides of each with 1/4 tsp of the reserved seasoning mix, distributing evenly. Cover with plastic wrap and set aside until ready to grill.

Spread each side of the split buns with 1 tsp of the butter mixture (reserve remaining butter), cover with plastic wrap & set aside.

Brush the grill rack with oil, turn heat down to medium. Place patties on the grill, offsetting them from the flames to avoid flare-ups. Cook to an internal temperature of 160, approximately 5-7 minutes on each side. During the last 5 minutes, place 1 tsp of the reserved butter mixture on each patty and place the ham slices, wrapped in foil, on the grill. Just before patties are done, place a slice of Havarti cheese on each and allow to melt.

To assemble the burgers, place a patty on each bun bottom and top with a slice of ham. Add the bun top and enjoy!