Pork-Chorizo Burger with Sweet Red Pepper Relish and Lemon Basil-Mustard Mayonnaise.

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 1/2 pounds of ground pork loin
1/2 pound of ground cantimpalo (Spanish) chorizo from the deli
1 teaspoon kosher salt
2 grated fresh garlic cloves
1 teaspoon of fresh lemon juice
1 teaspoon Sutter Home white cabernet
2 tablespoon of fresh basil
2 teaspoons of grated sweet onion

Sweet Red Pepper Relish
4 large red bell peppers, chopped after seeds and shinny film have been extracted
1 medium chopped sweet onion
7 teaspoons of apple cider
4 teaspoon of light brown sugar
3 teaspoons of Colavita extra virgin olive oil
1 1/2 tablespoons of honey
1/4 teaspoon of kosher salt
1 1/2 teaspoon of dried thyme
1/4 teaspoon of ground coriander
1/4 teaspoon of red pepper flakes
1/4 teaspoon of black pepper

Lemon Basil- Mustard Mayonnaise
1 cup of mayonnaise
1/2 cup of sour cream
1/4 teaspoon of kosher salt
1 1/2 tablespoon of fresh lemon juice
1/2 cup of fresh basil
1/4 teaspoon of ground mustard

Other ingredients
2 to 3 tablespoons of vegetable oil, for brushing on the grill rack
6 Split Kaiser rolls
8 cups of fresh baby spinach leaves for topping



Preheat gas grill to medium high. Gas grill must have a side burner

To make the patties, place the ground pork loin in a large bowl. Cut the cantimpalo chorizo into small pieces and place them in a food processor. Pulse the chorizo until you reach a ground beef consistency then combine with the ground pork loin. Add to the bowl the kosher salt, fresh garlic cloves, fresh lemon juice, Sutter Home white cabernet, fresh basil and grated sweet onion. Combine all ingredients well, making sure to handle the meat the least possible to avoid compacting. Shape into six patties then cover with plastic wrap and refrigerate.

To make the sweet red pepper relish, cut the four red bell peppers, extract the seeds and the shinny film then place the peppers in a food processor until chopped. Chop the sweet onion transfer to a large bowl; add the apple cider vinegar, light brown sugar, honey, kosher salt, dried thyme, ground coriander, red pepper flakes and black pepper. Combine well. Place a medium skillet on the side burner at medium low heat then add the colavita extra virgin olive oil. While the oil is heating pour the mixture into the skillet and cook approximately for 35 to 40 minutes or until caramelized. Then place in a bowl cover with plastic wrap, and set aside.

To make the Basil-Mustard mayonnaise place the mayonnaise, sour cream, kosher salt, fresh lemon juice, basil, and ground mustard in a food processor. Pulse until smooth. Place in a bowl cover with plastic wrap and refrigerate.

When the grill has reached medium high heat brush the rack with vegetable oil. Place the patties cover and cook till done to preference 5 to 7 minutes on each side for medium. Place the cut side of the bun down on the grill rack until toasted lightly about two minutes.

To assemble spread a generous amount of the lemon basil mustard mayonnaise over the cut bottoms and tops of the buns. Place the grilled patties on the bottom side and add three tablespoons of the red pepper relish on the top of the patties. Add the baby spinach greens over the red pepper relish and serve.