placitas new mexico,chorizo burger

Pairs well with:


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

Just recently relocating to new mexico, i immediately fell in love with the landscape, the sunsets and especially the food. Green chiles, chorizo, chipotle peppers and fresh ground sirloin, WOW!! i just invented a one of a kind burger.


36oz. fine ground sirloin 12oz. fine ground chorizo 6 large new mexico green chiles 12oz. grated pepper jack cheese 1 head iceberg lettuce 2 large tomatoes 1 large red onion 1 large yellow onion 2 large avocado 1 cup chipotle mayo 6 large seeded 5″ hamburger buns


Mix sirloin and chorizo together, weight out 6 8oz. pattys and form into 1/2″ thick by 5″ wide. Pat together firmly and refrigerate for a half hour. Place green chiles on grill and char till 80% charred, yhen place in a zip lock bag for 10minutes, then peel. open and seed, then set aside. Grade 12oz. of pepper jack cheese. Take one cup of good quality mayo and 2oz. of chipotle peppers in adobo sauce into a blender for 20 seconds, then place in refer. Take lettuce and shred into 1/8″ slices. Cut onions, tomatoes and avocado into 1/4″ slices. Place burgers on grill for 4 minutes the turn and cook for 2 minutes more then place 1 green chile and 2oz. of cheese on burger, put top down on grill and cook for 2 minutes more. With 1 minute remaining open buns and lightly toast.On bottom half of bun evenly spread 1 tablespoon of mayo and place burger on top. Top burger with 2 slices of avocado. On the top half of the bun, in order place: 2oz. of shredded lettuce, 2 tomato slices, 1 each onion slices and 1 tablespoon of mayo. Tour done, serve and enjoy.