Latino Fundido Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2/3 cup black beans, drained
1/2 cup chopped cilantro
2 Tbsp fresh oregano, minced
2 cloves garlic, minced
3 green onions, chopped
1 tsp salt
2 large mangos, chopped
2 jalapeno peppers, deseeded and minced
1 sweet red pepper, chopped
3/4 tsp Angostura bitters
1 1/2 lbs ground sirloin
1/2 lb Mexican chorizo
3 Tbsp fine ground corn meal
1 Tbsp chili powder
1 1/2 tsp garlic powder
1/4 tsp allspice
Vegetable oil, for brushing the grill rack
6 oz soft goat cheese
6 large flour tortillas
2 large avocados, sliced



In a medium-size bowl combine black beans, cilantro, oregano, garlic, green onions and salt. Stir in mangos, jalapenos, red pepper and Angostura bitters. Cover and set aside.

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

To make the patties combine beef, chorizo, corn meal, chili powder, garlic powder and allspice in a medium-size bowl, handling as little as possible. Shape into 6 flat oval-sized patties. Place on a platter, loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Carefully place the goat cheese on the patties during the last 4 minutes of grilling. Warm the tortillas on the outer edges of the rack to toast lightly during the last minute of grilling.

To assemble the burgers, place one-sixth of the avocado on left side of a flour tortilla. Place burger on top and cover with one-sixth of the salsa mixture. Roll up and serve hot.