Cumin Crusted Chicken Chorizo Burgers with Romesco Sauce

Pairs well with:

White Zinfandel

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


2 pounds boneless skinless chicken breasts
8 ounces Chorizo sausage
2 tablespoons Sutter Home Zinfandel
2 tablespoons minced fresh Italian parsley
1 tablespoon Colavita Extra Virgin Olive Oil
2 teaspoons minced fresh garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
6 teaspoons ground cumin
1/2 cup blanched whole almonds
1 medium plum tomato, cut in half crosswise and seeds squeezed out
1/4 cup roasted red peppers (from a jar, packed in water), drained
2 teaspoons fresh rosemary, minced
1 teaspoon minced fresh garlic
1 tablespoon Spanish paprika
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 cup mayonnaise
1/4 teaspoon saffron, crumbled between your fingers
2 teaspoons capers, drained well and minced
vegetable oil for the grill rack
6 ounces Cabrales cheese
6 ounces Serrano ham sliced thin
6 crusty ciabatta buns split horizontally
2 cups baby arugula leaves



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

To make the patties: Cut the chicken breasts into 2 inch chunks, place in a food processor fitted with the metal blade along with the Chorizo. Pulse about 12-15 times until the chicken is coarsely ground with the Chorizo, place this mixture into a large mixing bowl and add the Sutter Home Zinfandel, Italian parsley, Colavita Extra Virgin Olive Oil, garlic, kosher salt, red pepper flakes and black pepper. Mix gently by hand to evenly distribute all of the ingredients. Divide into 6 equal portions and shape into round patties, about 1/2 inch thick. Sprinkle both sides of the patties with one teaspoon of the cumin for each. Cover with plastic wrap and set aside.

To make the Romesco sauce: Place a medium sized heat proof skillet on the grill, toast the blanched almonds in the skillet until fragrant and lightly browned, stirring often for about 5 minutes. Place the toasted almonds, tomato, red pepper, rosemary, garlic, paprika, lemon juice, salt and pepper in a food processor fitted with a metal blade. Process until nuts are finely ground and mixture is well combined. With processor running, slowly drizzle in the Colavita Extra Virgin Olive Oil and process until a paste forms. Set aside.

To make the saffron mayonnaise: In a small bowl mix the mayonnaise, saffron and capers. Set aside.

To cook the patties: Grease the grill rack with the vegetable oil, place the patties over the hottest part of the grill, and cook for 4 minutes, turn. Cook for another 4-5 minutes until desired doneness, during the last 2 minutes of cooking, evenly divide the Cabrales cheese over the burgers, cover and allow the cheese to melt. Remove the patties and place an ounce of Serrano ham over the cheese on each one. Place the buns cut side down on the grill and toast for about two minutes until lightly browned, remove.

To assemble the burgers: Evenly divide the Romesco sauce and spread over each bottom bun. Divide the saffron mayonnaise and spread over the top bun. Place the cooked patties on the bottom bun, divide the arugula and place over the top of the patty, top with bun and serve.