Mexican Chorizo Burgers on Grilled Scallions and Queso gorditas

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Oil for grill
For Gorditas
1 cup Masa Harina de Maíz (Corn flour for tortillas)
1 teaspoon baking powder
2 tablespoons all-purpose flour
½ teaspoon salt
½ cup queso fresco, finely crumbled
½ cup finely minced scallions, white parts only
1 tablespoon shortening
¾ cup warm water
For Burgers:
¼ cup finely minced onion
¾ lb ground chuck
¼ lb. chorizo, grounded up in a food processor
1 tsp salt ½ tsp chili powder
6 Bibb lettuce leaves
6 tomato slices
1 avocado, peeled and sliced, lengthwise



Oil grill, and heat to medium high. Mix Masa Harina, baking powder, flour, salt, queso and scallions. Add shortening and warm water. Knead until well blended and you are able to form a ball. Divide into 12 balls. Press each ball with your hand to form a disk that is approximately 4 inches in diameter, and about ¼ inch thick. Place on grill and cook each side 2 to 3 minutes until lightly browned. Remove from grill and place in a baking pan, covered with aluminum foil. Set aside. In a bowl mix onion, ground beef, chorizo, salt and chili powder together by hand, taking care not to overmix. Divide into 6 patties. Make sure grill is still at medium high. Lightly brush grill with oil and place burgers on grill. Cook about 4 minutes per side. Remove from grill. Put aside. Warm gorditas, if necessary, by placing covered baking pan on grill, on indirect heat spot for 5 minutes, turning gorditas halfway. Place lettuce leave on warm gordita, place burger on top. Place tomato slice on burger, and arrange avocado slices on top of tomato. Top with another gordita. Repeat for remaining burgers.