Mexican Street Burgers with Elote Relish and Spicy-Sweet Chorizo Crumbles

Pairs well with:


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


Elote Relish:
Vegetable oil
2 large ears sweet corn, husks removed
1/4 cup mayonnaise
1/3 cup grated cotija cheese
1/4 teaspoon chili powder
1/8 teaspoon salt

2 pounds skirt steak, ground
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons ancho chili powder

Spicy Sweet Chorizo Crumbles:
1 link mexican Chorizo, diced
1/2 cup diced sweet onion
1/2 cup panko breadcrumbs
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper

Cilantro, Lime and Garlic Butter:
6 tablespoons room temperature butter
Juice and zest from two limes
1 clove garlic, minced
2 tablespoons chopped fresh cilantro

6 sourdough rolls, split
2 cups finely chopped hearts of romaine lettuce



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

Brush oil on grill rack. Grill corn for 10 minutes or until tender and charred. Let cool slightly. Cut corn from cob and place in a medium bowl. Stir in mayonnaise, cotija cheese, chili powder and salt; cover and refrigerate.

In a large bowl, combine ground skirt steak with salt and pepper; form into 6 patties. Rub patties evenly with ancho chili powder. Brush additional oil on grill rack as needed. Grill burgers to desired doneness, about 4 minutes a side for medium. Remove to a platter and cover to keep warm.

Heat a large cast iron skillet on grill. Add chorizo and onion. Cook and stir about 4 minutes. Add breadcrumbs, brown sugar and cayenne; cook and stir 4 additional minutes or until crisp. Remove from heat.

In a small bowl combine butter, lime juice and zest, garlic and cilantro. Lightly toast the buns on the grill rack. Spread evenly with butter mixture. Top bottom halves of rolls with Elote Relish. Top with patties, Chorizo Crumbles and lettuce. Add roll tops and serve.

Makes 6 burgers