Fiesta Breakfast Burgers

Pairs well with:


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


Pico de Gallo:
1 cup of tomatoes, seeded and chopped
1 jalapeno pepper, chopped
1/2 cup of yellow onion, chopped
2 cloves of garlic, pressed
1/4 teaspoon of salt
Potato Rounds:
2 large russet baking potatoes
1/4 cup of Colavita extra virgin olive oil
2 teaspoons of seasoned salt
1 teaspoon of cayenne pepper
2 pounds of coarsely ground pork chorizo
1/2 cup of canned green chilies, peeled, seeded, and chopped
12 slices peppered bacon, cooked crisp
Vegetable oil, for brushing grill rack
12 flour tortillas (4" round)
6 slices of pepper jack cheese



To prepare the Pico de Gallo, mix tomatoes, jalapeno pepper, onion, garlic, and salt. Cover and set aside until ready to assemble burgers. To prepare the potato rounds, peel and slie potatoes into 1/8" thick slices. Select 12 of the largest potato slices. Brush both sides of the selected potato slices with Colavita Extra Virgin Olive Oil. Generously season with seasoned salt and cayenne pepper. Cover and set aside until ready to grill. To make the patties, lightly combine ground chorizo and green chilies. Do not overwork meat. Divide into 12 equal portions. Form each portion into a patty about the size of one tortilla. Preheat gas grill to medium-high heat. When the grill is ready, cook bacon, until crispy, in a fire-proof skillet. Remove bacon from heat and drain on a paper towel. Keep warm until ready to assemble burgers. Brush the rack with vegetable ol. Place potato rounds on prepared rack. Cover and cook until fork tender, about 8 min. on each side. During the last few min. of cooking, slightly warm tortillas on the outer edge of rack. During last min. of cooking, top 6 burgers with a cheese slice. Place one plain burger on each cheese topped burger, creating a sandwich. Close grill cover and let cheese melt. Remove potato rounds, burgers, and tortillas from grill. To assemble the burgers, place a chorizo burger on a warmed tortilla. Add 2 potato rounds and 2 bacon slices. Top with a generous tablespoon of Pico de Gallo. Add top tortilla and serve. Repeat process with remaining burgers.