Lone Star Chipoltle & Chorizo Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Cilantro Mayonaise:
1/2 cup fresh chopped cilantro
1 1/2 cups mayonaise
1 tsp garlic pepper
8oz Chorizo sausage, removed from casing
1 large garlic clove, minced
1/4 cup chopped cilantro
1 1/2lbs 80/20 ground beef
1 cup Monterey Jack Cheese, shredded
1 1/2 tsp salt
1 tsp freshly ground black pepper
4 chipoltle peppers in Adobo sauce, finely chopped
Vegetable oil, for brushing the grill
1 stick butter, melted
6 soft, white Kaiser rolls split
3 large ripe avocados, peeled & sliced
6 large leaves green leaf lettuce
3 large homegrown/hothouse tomatoes



Prepare a medium-hot fire in a charcoal grill and cover. To make the cilantro mayonaise, wash and dry one bunch of fresh cilantro, remove leaves from stems and chop 1/2 cups. Set aside 1/4 cup for the patties. Combine the chopped cilantro, mayonaise and the garlic pepper in a small bowl. Mix well and refrigerate until serving. To make the patties: remove chorizo from sausage casing and place in a medium skillet. Brown chorizo until very crumbly, add minced garlic and continue to saute until translucent. Remove from heat, drain and pat dry with paper towels. Let cool. Next, in a large bowl combine the ground beef, remaining cilantro, monterey jack cheese, salt, pepper, chopped chipoltle peppers and chorizo mixture. Make sure the mixture is consistent. Divide into 6 equal parts and form into patties slightly larger than the rolls. Clean hot grill with brush and then moisten with oil. Place patties on the rack, cover and grill until browned with grill marks on the bottom, 4-5 minutes. Turn the patties over and continue grilling until done, 4-5 minutes longer. During the final few minutes of grilling, brush the cut side of the buns with the melted butter and place buttered side down around the edge of the grilling surface to toast lightly. To assemble the burgers, place a generous amount of the cilantro-mayo on the cut sides of the rolls, then add to each roll bottom, the patties, 2 slices of the tomato, 4-5 slices of avocado, 1 lettuce leaf, another dab of cilantro-mayo and the top half of the bun.