Havana Mojo Burgers with Sofrito Salsa, Manchego Fondue, and Spicy Avocado Aioli

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Sofrito Salsa

2 seeded and coarsely chopped red peppers
1 medium coarsely chopped sweet yellow onion
1 medium coarsely chopped ripe tomato
1/2 cup finely chopped cilantro
2 tablespoons lime juice
1 tablespoon red achiote paste


5 ounces Chorizo sausage
2 pounds ground chuck
1/2 cup squeezed and strained orange juice from fresh oranges, preferably sour or bitter oranges
1/3 cup minced sweet yellow onion
3 teaspoons minced garlic
2 teaspoons orange zest from the fresh oranges
2 teaspoons kosher salt
1 teaspoon white pepper

Manchego Fondue

1/2 cup Sutter Home Sauvignon Blanc
1 ounce blue agave tequila
1 pound shredded Manchego cheese
1 tablespoon all purpose flour

Spicy Avocado Aioli

2 avocados pitted and peeled
2 Serrano peppers cleaned and seeded
1/2 cup mayonnaise
2 teaspoons kosher salt

5-6 tablespoons of vegetable oil, for brushing the rack and basting buns
2 loaves fresh Cuban or French bread cut in to 6 split buns measuring four inches by four inches



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

To make the salsa, combine the peppers, onion, tomato, cilantro, lime juice, and achiote paste in a food processor and chop to a relish texture. Cover and set aside.

To make the patties, place sausage in a food processor and process until finely minced. Transfer to a large mixing bowl and add the chuck, orange juice, onion, garlic, orange zest, kosher salt, and white pepper. Fold in ingredients carefully looking to get and even distribution through out the mixture. Pattie mixture in to 6 patties to fit the buns and refrigerate until ready to grill.

To make the fondue, pour wine and tequila in to a fire proof non-stick skillet and heat on the grill until it reaches a light simmer. While waiting for the liquid to heat, combine the cheese and flour in to a small mixing bowl and toss. Slowly pour in the floured cheese in to the simmering liquid while whisking thoroughly. Once the fondue has reached a velvety texture, cover and set on the top rack.

To make the aioli, combine the avocados, peppers, mayonnaise, and kosher salt in to a food processor. Mix until all ingredients have incorporate in to a smooth texture. Pour the aioli in to a squeeze bottle and refrigerate.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side. During the last minutes of grilling, baste bread buns on both sides with oil and place inner sides down on the outer edges of the rack and toast lightly. Flip the buns and lightly toast the outer sides.

To assemble the burgers, top the bottom halves of the buns with a heavy layer of the salsa. Place patties on top of the salsa and spoon on fondue covering the top side of the patties. Squeeze zig-zags of aioli on to the inside of the top buns. Add the top buns and savor.

Makes 6 burgers