Pairs well with:


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


2 pounds ground chuck
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
30 sage leaves, finely chopped
3 jalapeno peppers, seeded and minced
1/2 cup mayonnaise
5 tablespoons fresh garlic, minced
1 tablespoon smoked Spanish paprika
1 jar piquillo peppers, drained and coarsely chopped
1/4 cup coarsely chopped green olives
1 cup coarsley grated Manchego cheese, divided
salt and pepper to taste
1/4 cup Colavita Extra Virgin Olive Oil
1/4 cup red wine vinegar
1 tablespoon worcestershire sauce
2 tablespoons fresh lemon juice
6 1/4 inch slices ripe tomato
8 ounces fresh Chorizo, casing removed
10 ounces fresh baby spinach, triple washed
Vegetable oil for brushing the grill
6 Crusty sandwich rolls, split
3 cups shredded icedberg lettuce



Preheat a gas grill to medium heat. For the patties: Add the ground chuck, salt, pepper, sage and jalapeno to a large bowl. Handling as little as possible, mix just until combined. Divide to form 12 equal patties, loosely cover and set aside. For the piquillo pepper topping: To a food processor add the mayonnaise, 3 tablespoons garlic, and paprika. Blend until smooth, transfer to a large bowl, fold in the peppers, olives, 1/2 cup of the cheese, season with salt and pepper and set aside. For the dressing: In a small bowl whisk together the olive oil, vinegar, worcestershire, lemon juice and the remaining garlic. Brush the dressing on both sides of each tomato slice and place on the hot grill. Cook 1-2 minutes, turn and cook an additional 1-2 minutes. Remove to a clean plate and set aside. Heat a large fire proof skillet to medium. Add the chorizo to the hot skillet, use a wooden spoon to break the chorizo apart and saute until browned and crumbled. Add the spinach turning to combine, remove from the heat, add the remaining cheese, mix well and set aside. For the burgers: To 6 patties add a tomato slice. (Cut in 1/2 to fit the patties if necessary). To the top of each tomato add an equal amount of the chorizo mixture leaving a 1/4 rim around the burger for sealing. Top each with a remaining pattie, pinch the edges to seal completely. Brush the grill with oil. Place the patties on the grill, cover cook 4 minutes. Turn, cover and cook an additional 3-4 minutes or until done to your preference. (7-8 minutes for medium). Brush the dressing on the cut sides of the buns and place cut side down on the outer edges of the grill to toast lightly during the last 2 minutes of grilling. Toss just enough of the remaining dressing with the iceberg lettuce to coat the leaves. To assemble the Matambre Burgers: Place 1/2 cup lettuce on each bottom bun. Add a pattie and a generous amount of the piquillo pepper topping. Add the bun tops and serve warm