New Mexico Christmas’Burgeosa with Chipotle Lime Mayo

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 lbs. lean hamburger
1/4 lb. chorizo (casings removed)
2 sm. cans chopped green chiles
(4 oz., drained)- Choose mild, med. or hot to your taste
2 tbsp. Sutterhome Cabernet Sauvignon wine
1 tsp. salt
1/2 tsp. ground black pepper
12 slices Pepperjack Cheese
6 Onion buns, sliced in half
6 lettuce leaves (preferably red leaf for extra color)
1-2 red onions, sliced, to cover 1 side of 6 buns
3 large sliced Hass avocados, sliced to cover 6 bun halves
2 large Beefsteak tomatoes (or more as required for smaller variety tomatoes) sliced, to cover 6 bun halves
Sauce: Chipotle Lime Mayo
1 cup light mayonnaise
1 tbsp. jarred minced garlic (fresh if preferred)
Zest of one lime, grated Juice of that lime, squeezed
From one can of 7. oz. Chipotle peppers in Adobo Sauce – 2 chopped chipotles, & 1 tsp. adobo sauce.
Salt & Pepper to taste



1. Prepare & mix Chipotle Lime Mayo & chill 2. Heat grill to medium high. Brush with olive oil. 3. Combine ground beef, chorizo, wine, and chopped green chile, salt and pepper lightly, but thoroughly. 4. Lightly shape into 6 patties. 5. Place patties on grid. Grill, uncovered 13-15 minutes, to medium (160 degrees) until not pink in center, turning occasionally. 6. After 1/2 cooking time (or when ready for final flop), place 2 slices cheese on top of each burger. Continue grilling until burgers are done and cheese is melted. 7. Remove burgers and place on paper towels to drain. 8. Place on onion buns on grill until lightly toasted. This can be done while cooking, when you think the 'Burgeoas are close to being done). 9. Slather buns with Chipotle mayo sauce. Assemble with burger, onion, lettuce, avocado, and tomato slices.