Got Mojo? Burgers

Pairs well with:

White Zinfandel

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


Mojo Marinated Red Onion and Jicama:
5 garlic cloves, coarsely chopped
1/2 cup Colavita Extra Virgin Olive Oil
2 tablespoons fresh oregano, chopped
2 teaspoons kosher salt
1/4 cup distilled white vinegar
1/4 cup lime juice
1/2 red onion, thinly sliced
1/2 small jicama, peeled and thinly julienned
Cilantro Lime Mayonnaise:
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
3/4 teaspoon kosher salt
2 tablespoons Colavita Extra Virgin Olive Oil
1 cup mayonnaise
Pineapple Tomato Ketchup:
1/3 cup pineapple preserves
1/3 cup sun-dried tomato spread
1 teaspoon distilled white vinegar
10 medium garlic cloves
1/2 red onion, coarsely chopped
3 tablespoons fresh oregano, chopped
2 1/2 teaspoons kosher salt
1/2 cup bread crumbs
3 tablespoons olive oil
1 3/4 pounds ground chuck
1/2 pound ground pork
Vegetable oil, for brushing the grill rack
6 kaiser rolls, split



Directions Preheat a gas grill to medium-high heat. To make the mojo marinade, combine the garlic cloves, olive oil, oregano, salt, white vinegar, and lime juice in a food processor and process until well blended. Pour mixture into a small bowl. Add red onion slices and jicama to marinade. Refrigerate until serving. To make the cilantro-lime mayonnaise, combine cilantro, lime juice, salt, olive oil and mayonnaise in small bowl. Mix well and refrigerate until serving. To make the pineapple tomato ketchup, combine pineapple preserves, sun-dried tomato spread, and vinegar in small bowl. Mix well and set aside until serving. To make the patties, combine garlic, onion, oregano, and salt in a food processor and pulse to combine. Place mixture in large bowl. In a small bowl combine breadcrumbs and olive oil, mix well. Add breadcrumb mixture to garlic mixture, stir to combine. Gently add ground chuck and ground pork, breaking apart and tossing until all ingredients are combined, being careful to avoid compacting mixture. Divide mixture into 6 equal portions. Gently toss one portion back and forth between hands to form a loose ball. Gently form mixture into 3/4 inch thick patties about 4 inches in diameter. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottom, 3 to 4 minutes. Turn patties and continue grilling until done to preference. 6-7 minutes longer for medium well (160 degrees.) During last few minutes of cooking, remove onion and jicama from marinade and place on a plate. Brush the inside of top and bottom of each bun with remaining marinade. Place buns, cut side down, on the upper rack or outside edge of grill to lightly toast. To assemble burgers, spread 2 tablespoons of cilantro lime mayonnaise on inside of each bun top. On each bun bottom place 1 1/2 tablespoons of pineapple tomato ketchup, a patty and reserved onion jicama mixture. Add roll tops and serve.