Jerusalem Chorizo Honey Burgers with Mint Cilantro Tahini Spread and Grilled Onions and Tomatoes

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Mint Cilantro Tahini Spread:
½ cup fresh mint
1 cup cilantro
½ cup parsley
½ cup fresh basil
1 small seeded jalapeno pepper
2 tablespoons Colavita extra virgin olive oil
¼ teaspoon oregano
¼ teaspoon turmeric
1 tablespoon cumin
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 (8 ounce) tub tahini sauce

1 pound beef chorizo
1 pound ground chuck
¼ cup honey
6 ounces goat cheese
¼ cup chopped cilantro
2 tablespoons Lea & Perrins Worcestershire sauce
¼ teaspoon garlic salt
1 tablespoon cumin
¼ teaspoon cinnamon
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Large red onion, sliced
6 slices beefsteak tomato
Aluminum foil, brushed with vegetable oil
Vegetable oil for brushing grill
6 brioche buns
Olive oil for buns


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

To make spread, put mint, cilantro, parsley, basil, jalapeno and olive oil in a quick chopper or mini food processor and chop finely. Add spices and blend together. Pour into medium bowl and stir in tahini sauce. Mix well and refrigerate.

To make patties, blend together chorizo, chuck and honey. Add goat cheese, cilantro, Worcestershire sauce and spices. Blend ingredients well, handling meat as little as possible. Form into six patties.

Place onion and tomato slices on the foil and fold it up around them. Place on grill and cook for ten minutes, until tender. Set aside, keeping foil closed. Brush the grill rack with vegetable oil. Place patties on grill rack, cover and cook for 5 to 6 minutes on each side.

Brush buns with olive oil and toast lightly on grill.

To assemble, slather even amounts of spread on both sides of buns. Place burger on bottom bun, add onion, tomato and bun top. La Haim!