Queso Flameado Beef and Chorizo Burgers

Pairs well with:


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


Poblano Mayonnaise:
2 tablespoons olive oil, divided
4 medium poblano peppers
2 garlic cloves, crushed
4 tablespoons mayonnaise
4 heaping tablespoons chopped cilantro

6 ounces mexican pork chorizo
1 pound ground sirloin
1 pound ground chuck
4 tablespoons ancho chili powder
4 teaspoons TABASCO chipotle pepper sauce
4 garlic cloves, crushed
2 teaspoons kosher salt

Olive oil for brushing the grill rack

1 pound mexican chihuahua cheese, sliced about 1/4 inch thick (monterey
jack may be substituted)

2 shots (1.5 ounces each) good quality ice-cold tequila
3 limes, cut in half

6 white bolillo buns or non-seeded hamburger buns, split


Preheat a gas grill to medium-high.

To make the Poblano Mayonnaise: rub poblano peppers with 1 tablespoon olive oil, coating all sides. Place peppers on the grill over direct heat. Using tongs, turn every 3 minutes to char all parts of the skin. Once the skin is charred, seal the roasted peppers in a plastic bag and let steam for at least 10 minutes. After peppers are done steaming, remove the skin, seeds and veins and place the peppers in a food processor. Add remaining 1 tablespoon olive oil, crushed garlic, mayonnaise and cilantro to the peppers in the food processor, and process until well blended. Refrigerate until ready to serve.

To make the patties, crumble chorizo into a fireproof skillet. Place on grill over direct heat and cook for 6 to 8 minutes or until fully cooked, stirring occasionally. While chorizo is cooking, put sirloin and chuck into a large bowl. When chorizo is done, remove skillet from heat and pour chorizo (including the fat) into the bowl with the beef. Let the chorizo cool for a few minutes, then mix beef and chorizo mixture together gently with your hands until fully blended. Add the ancho chili powder, chipotle pepper sauce, and crushed garlic to the beef mixture, and again gently mix together until fully blended. Form into 6 patties (if using bolillo buns, shape patties to fit oval shape). Sprinkle salt over both sides of the patties.

To cook the patties, brush the grill rack with oil. Place the patties on the rack, cover and grill for 4 minutes. Turn patties over, cover and grill for one minute. Open grill and generously cover the patties with the cheese slices. Cover and grill for 2 minutes. Open grill and gently pour the tequila shots over the patties, taking care not to stand over the grill rack as the flames will flare up. After flames die down, quickly squeeze lime juice over the patties, half of a lime per patty. Immediately remove patties, place in a metal pan and cover with foil to keep warm.

Place bun halves on the grill, and lightly toast. Remove buns, and spread a generous amount of the poblano mayonnaise on both bun halves. Place a patty on each bun bottom, add the bun tops and serve.

Makes 6 burgers.