Rio Chama Chorizo Burgers with Roasted Jalapeno-Poblano Cream Cheese and Sweet Bacon Chipotle Onion Confit

Pairs well with:


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


Jalapeno-Poblano Cream Cheese

2 red jalapenos
2 poblano peppers
1/4 cup packed chopped fresh cilantro
12 oz. cream cheese (room temperature)
½ teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Sweet Bacon Chipotle Onion Confit

1/2 pound applewood smoked bacon
2 tablespoons unsalted butter
3 large sweet onions (such as Maui, Walla-Walla or Vidalia) peeled, halved and sliced across the bias 1/8 inch thick
1 tablespoon dark brown sugar
½ cup Sutter Home White Cabernet Sauvignon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 chopped, canned chipotle chilies with adobo sauce (about 4 tablespoons total)
4 tablespoons jalapeno pepper jelly

Chorizo Burgers

1 tablespoon Ancho chile powder
2 teaspoons Chimayo New Mexico red chile powder
1 tablespoon dark brown sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
2 generous teaspoons sea salt
1teaspoon freshly ground black pepper
1/2 pound ground chorizo sausage, casing removed
1 pound freshly ground beef chuck
2/3 pound freshly ground beef round
½ cup chili sauce
2 tablespoons melted butter
Vegetable oil spray for grill

Hecho in New Mexico

6 bollilo rolls split (can be found in Hispanic markets)
2 tablespoons butter, softened
12 leaves fresh red leaf lettuce, rinsed and spun dry
2 ripe avocados, peeled, pitted and sliced
1/2 cup fresh cilantro leaves, stemmed


Preheat grill to high. Once grill is heated, place jalapenos and poblanos on grill and close lid. Turn after 5 minutes. Peppers should begin to char and puff. Remove from grill after another 5 minutes. Place in a large bowl and cover with plate. While peppers are cooling, chop your cilantro and place in large bowl with cream cheese, salt and pepper. Peel roasted peppers, remove seeds and dice. Add to cilantro/cream cheese mixture and fold together by hand or with a stand mixer on low setting. Place cream cheese mixture in fridge.

Turn heat on grill down to medium and place a cast iron skillet over direct heat. Chop applewood bacon into ½ inch dice and place into skillet. Render bacon until crisp and browned (do not over-cook) drain on paper towels and pour out all but 1 tablesoon of bacon fat. Add 2 tablespoons butter to skillet and when melted, add onions. Add 1 tablespoon dark brown sugar. Caramelize onions over medium heat, stirring occasionally, for about 20 minutes. Deglaze pan with Sutter Home White Cabernet Sauvignon, and cook until wine has almost evaporated. Add salt and pepper, chopped chipotle chilies, jalapeno pepper jelly and cook for 5 more minutes. Stir in bacon, cover and set aside.

In a small bowl, combine Ancho chile powder, Chimayo chile powder, dark brown sugar, cumin, garlic powder, onion powder, sea salt and black pepper. Divide mixture into half. Combine chorizo, ground chuck, ground round, chili sauce and half of the spice mixture in a large bowl. Mix together gently and form six patties. Brush patties with melted butter and sprinkle on remaining spice mixture.

Set grill to medium high, spray with vegetable oil and grill burgers for 3 minutes, turn once and grill for three more minutes. Check internal temp with a meat thermometer. (130 for medium rare, 140 for medium). When burgers are almost done, brush bollilo rolls with butter and place on grill for 1 minute or until nicely toasted. Place 2 lettuce leaves on bottom half of bun, add burger, spread top of burger with 2 generous tablespoons of cream cheese mixture, top with 3-4 tablespoons of sweet bacon chipotle onion confit, add 3-4 avocado slices, finish with a garnish of cilantro leaves, add top bun and grab a few napkins—you’re going to need them!