Rattlesnake Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Green Chile Mayonnaise
3/4 cup mayonnaise
2 tablespoons green chilies, diced
1 teaspoon fresh lemon juice
Rattlesnake Burgers
1/4 pound chorizo sausage, cooked and drained
1 3/4 pounds ground chuck
1 teaspoon kosher salt
1 teaspoon ground black pepper
Shallot Onion Rings
8 shallots, sliced paper thin
2 cups all purpose flour
2 quarts canola oil
1/2 teaspoon salt
1/4 teaspoon ancho chile powder
6 larger kaiser rolls, with cornmeal dusted on top
2 tablespoons olive oil



For the mayonnaise: Mix all ingredients in a small bowl. Cover and chill in the refrigerator. It helps to let the flavors get to know each other.

For the burgers: Take the casing off the chorizo and cook it until done in a skillet. Drain the cooked sausage in mesh strainer and let it cool. Once cool enough (in a bowl) add the ground chuck, salt and pepper. Mix until ingredients are incorporated, but be careful not to over work the beef. You can easily do this a day ahead, form into patties and refrigerate.

For the shallot rings: Heat the canola oil in a large pot. Using a thermometer heat the oil to 350 degrees. Use a mandolin to thin slice the shallots to make mini onion rings. In a mixing bowl place the flour and dredge the shallot rings, shake off as much excess flour as possible. Drop into the hot oil (being very careful) and cook until golden brown. Drain and place on a paper towel to absorb excess oil. Season with salt and ancho chile powder.

Brush the preheated grill with olive oil. On the outer edge of the grill, lightly toast the buns, cut side down for about 2 minutes. Take the buns off and place off to the side. Place the burgers on the grill and cover the grill. Cook for about 4 minutes. Turn over and cook for another 3 minutes or until your desired doneness (about 3-4 minutes for medium). Place the green chile mayonnaise on the bottom bun and place the hot off the grill burger on top. Place a small pile of shallot onion rings on top of the burger and lean the top of the bun off to the side.