Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


1 ½ pounds freshly ground pork
1 pound bulk maple flavor sausage
2 ½ teaspoons fajita season salt, reserving
¼ teaspoon for mayonnaise
1 teaspoon chipotle sauce or to personal taste
1 teaspoon ground cumin
2 tablespoons freshly ground black peppercorns
1 can (15oz) black beans, rinsed, well-drained
1 can (10oz) diced tomatoes and green chilies, slightly drained, reserving
2 tablespoons liquid for mayonnaise
1 teaspoon grated orange zest
¾ cup diced orange sections
1 large California avocado, diced
¼ cup thinly sliced green onions and tops
1/3 cup finely chopped cilantro
Spicy Mayonnaise:
1 cup mayonnaise
½ teaspoon dijon mustard
Vegetable oil for grill rack
6 bolillo rolls (crusty Mexican sandwich rolls), split



To make patties, combine pork, sausage, 2 ¼ teaspoons fajita seasoning, chipotle sauce and cumin in large bowl; form into patties to fit rolls. Press peppercorns onto both sides of patties. Chill 30 minutes. For salsa, combine salsa ingredients in bowl, mixing well; chill until ready to serve. To prepare mayonnaise, mix the mayonnaise, mustard, the reserved ¼ teaspoon fajita season salt and the 2 tablespoons reserved tomato liquid in small bowl; chill. Preheat gas grill for medium high heat. When grill is ready, brush grill rack with oil. Place patties on rack, cover and cook, turning once, until patties are done, about 4-5 minutes on each side or until juices run clear. During last few minutes of grilling, place rolls, cut side down, on outer edge of rack to toast lightly. To assemble burgers, brush cut sides of rolls with mayonnaise. On each roll bottom, place burger and top with equal portions of salsa. Add roll tops and serve. Makes 6 burgers.