Festa Chorizo Burgers with Roasted Poblano Slurry

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Roasted Poblano Slurry
2 small Poblano chilies (about ½ pound)
2 large tomatoes (seeded)
1 ripe avocado
1/3 cup fresh cilantro
½ cup salad dressing
2 large garlic cloves, crushed and diced coarsely
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ pound freshly ground chuck
½ pound uncooked Chorizo sausage (spicy Mexican sausage), casing removed
¼ c. finely crushed tortilla chips
1 tablespoon finely diced jalapeno
1 tablespoon taco seasoning
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground pepper
Grapeseed Oil, for brushing the Pablanos and grill rack
6 bakery hamburger buns split
6 romaine lettuce leaves
6 (1/4 inch thick) large tomato slices



Directions: Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high To make the Slurry, seed the Pablanos by removing the top and pulling out the seeds. Brush the Poblanos with Grapeseed oil. Place the Poblanos directly on the hot grill. Rotate as the flesh closest to the heat blackens and blisters, about every 5-7 minutes. When all sides are blackened, remove Poblanos from grill with tongs and place in a reserved bowl; cover tightly with plastic wrap. Steam for 15 minutes. Remove Poblanos from bowl and peel away and discard skins. Place Poblanos in a food processor. Remove the stems of tomatoes. Quarter, seed and add to food processor. Cut the avocado in half lengthwise and discard the pit. Scoop out the flesh and add to processor. Add cilantro, salad dressing, garlic, olive oil, salt and pepper and process for 20 seconds. Clean down sides of food processor if necessary and process another 10 seconds. Remove Slurry to a bowl, cover and set aside. For the Patties, in a large bowl, combine the ground chuck, chorizo, tortilla chips, jalapeño, taco seasoning, cumin, salt and pepper. Handling the meat as little as possible, mix all ingredients until well blended. Divide the mixture into six equal portions and form into patties to fit the bun. Brush the grill rack with the Grapeseed oil. Place the patties on the rack, cover, and cook until done to preference, 5-7 minutes on each side for medium. Remove from grill to a plate. Place sliced buns on outer edges of grill rack and toast until lightly crisped. To assemble the burgers, spread a generous amount of the Slurry on the cut sides of the rolls. On the bottom buns, place one of the romaine lettuce slices, followed by a slice of tomato, then the patty. Add the bun tops and serve. Makes six burgers