Gran Feista Burger

Pairs well with:

White Zinfandel

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

When I lived in the Midwest I ate some Mexican food dishes.I now live in the Southwest and now Mexican influenced food appear on our table a couple times a week. My love of the rich flavors inspired my burger.


Adobo Tomato Jam:

1 (12 ounce) bag Nature Sweet cherry tomatoes

3 tablespoons granulated sugar

2 tablespoons adobo sauce

1/4 teaspoon kosher salt

Pickled Vegetables:

2/3 cup Colavita Aged red Wine Vinegar

1/3 cup water

2 tablespoons granulated sugar

1/2 teaspoon crushed red pepper flakes

9 slices baseball size red onion, very thinly sliced, separate into rings

1/2 cup julienne carrots strips

1/2 cup coarsely shredded cabbage

Avocado Mayonnaise:

2 Haas avocados

1/4 mayonnaise

2 teaspoon lime juice

1/8 teaspoon lime zest


2 1/4 pound ground chuck

2 tablespoons chopped fresh jalapeno-remove seeds before chopping

1 1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon grated garlic

1/4 cup Sutter Home White Zinfandel

6 tablespoons Colavita Extra Virgin Olive Oil- divided use

1 (6 inch long)piece Spanish style cured chorizo

Vegetable oil for brushing grill

6 bolillo buns-slice horizontally (if not available Kaiser rolls)

9 ounces Manchiago cheese-cut into 6 slices


Preheat gas grill to medium-high heat.

Adobo Tomato Jam: Trim core top from tomatoes and cut in half. Place tomatoes, sugar, adobo sauce, and salt in a 1 quart grill safe sauce pan. Set pan on grill rack where it will cook mixture by indirect heat. Cook stirring occasionally for 20 to 25 minutes or until tomatoes break down and mixture thickens. Remove from grill and set aside to cool.

For pickled vegetables: Heat vinegar, water, sugar, pepper flakes, and salt in a 1 quart grill safe pan until sugar dissolves. Remove from heat and cool for 5 minutes. Place, sliced onions, carrot strips, and cabbage in a medium sized glass bowl, pour vinegar mixture over vegetables, toss, cover and allow to set for at least 30 minutes. Occasionally toss vegetables. When ready to add to burger, remove with a large fork and allow to drain some before placing on burger.

Avocado Mayonnaise: Cut avocados in half, remove seed and scoop out pulp with spoon. In a 2 cup bowl mesh avocado with a fork or pastry blender (small pieces of avocado are ok), stir in mayonnaise, lime juice and zest until blended. Cover and chill until ready to use.

To make patties: In a large mixing bowl combine chuck, jalapenos’, salt, pepper, garlic, and wine. Handling as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions, and form the portions into patties to fit the type of bun used. Place on a large platter or tray and cover until ready to grill. Slice chorizo into 36 slices( 6 per inch). Heat 2 tablespoon olive oil in a large grill safe skillet. Working with half of the chorizo at a time, cook chorizo slices until some carmalization takes place. Remove from skillet with a slotted spoon to paper towels to drain.

Brush cut sides of buns with olive oil.

Brush grill with vegetable oil. Place patties on the grill rack, cover and cook turning once, 5 to 6 minutes per side for medium or to desired doneness. Three minutes before removing patties from grill, place six pieces of chorizo over top of each patty and top each with a slice of cheese. Place rolls, cut side down, on grill to toast lightly (careful keep an eye, so they don’t burn).

To build burger: Spread a generous portion of the jam on each roll bottom and spread each roll top with a generous portion of the avocado mayonnaise. Place a patty on each roll bottom, top each patty with drained vegetables (make sure to get a mix of vegetables on each) add roll top and serve.