Idaho Basque Chorizo Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Garlic Mayonnaise:
1 cup mayonnaise
1 1/2 tablespoons, fresh lime juice
1/4 teaspoon lime zest
1 teaspoon Grey Poupon Mustard
4 cloves garlic, peeled
Roasted Red Peppers:
2 large red peppers
1 1/2 lbs. fresh ground beef
2 Basque Chorizos, casing removed and chopped
1/4 cup finely chopped sweet onion
1/2 teaspoon salt 6-8 turns, fresh ground black pepper
1 tablespoon of vegetable oil for brushing on grill rack
4 sesame seed hamburger buns, split
1 tablespoon of Colavita Extra Virgin Olive Oil
1/2 cup fresh Italian parsley sprigs



To make the garlic mayonnaise, combine the mayonnaise, lime juice, lime zest, Grey Poupon mustard and garlic cloves in a small food processor or blender and mix until well blended. Cover and refrigerate until assembling burgers. To make roasted red peppers, cut the top off each red pepper, cut pepper in half vertically and place on a broiler pan skin side up. Broil for about 10-15 minutes or until skins are blistered and black. Remove pepper halves from the pan and place in a paper bag and shake vigourously to loosen the skins. Remove skins. Cover and refrigerate until last few minutes of cooking the patties. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make patties, combine ground beef, Basque Chorizo, sweet onion, salt and pepper in a large bowl and mix thoroughly. Divide the mixture into 4 equal portions and form into patties slightly larger than the buns. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, usually 5-7 minutes on each side. During the last few minutes of cooking, place buns, cut side down on the outer edges of the rack and toast lightly. Also place the roasted red pepper halves on the grill and baste the tops with the Colavita extra virgin olive oil. Heat the roasted red peppers until warm. To assemble the burgers, spread a generous portion of garlic mayonnainse on the grilled top and bottom of each bun. On each bun bottom, place a patty. Next place a roasted red pepper half on each patty. Garnish peppers with Italian parsley. Place the bun tops on and serve. Makes 4 burgers.