Rojo Mojo Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Patties 1/3 cup roasted red peppers (canned)
1/4 cup chopped Colavita sundried tomatoes in olive oil
1/3 cup mojo marinade
1/2 bunch of chopped fresh cilantro (1 tablespoon)
1/2 bunch of chopped fresh parsley (1 tablespoon)
3/4 pound chorizo
1 3/4 pounds of ground pork
2 teaspoons ground cayenne pepper
2 tablespoons kosher salt
2 teaspoons granulated onion
Grilled Cheese Topping
10 ounces Lavaca Queso Para Freir (sliced 1/4 inch width)
1/2 cup Colavito Extra Virgin Olive Oil
Vegetable oil for brushing grill rack
6 thin slices capicola ham (1.5 ounces)
Large Loaf Cuban Bread (sliced long ways and cut in to 3 inch by 5 inch rectangles)
12 dill sandwich slice pickles
6 tablespoons Grey Poupon Mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the burger patties combine the roasted red peppers, chopped Colavita sundried tomatoes, mojo marinade, chopped fresh cilantro, and chopped fresh parsley in the food processor and thoroulghly mix in to a smooth consistency. Take chorizo out of the casing and thinly chop. Lay ground pork out along a cutting board and evenly distribute chopped chorizo, cayenne pepper, kosher salt, and granulated onion. Next pour out contents of the food processor on to the ground pork and mix in all the ingredients. Finish mixing when the ground pork and has taken on a slightly reddish color. Take and evenly mold mixture in to six patties that will cover the surface of the bottom slice of the Cuban bread rectangle. Clean and oil the racks of the grill. Place on to the grill and cook for five minutes on each side. After flipping the burgers you will need to prepare the grilled cheese topping. To make the grilled cheese topping take the slices of Lavaca Queso Para Freir and divide in to six portions, which will cover the topside of each patty. Brush both sides of the cheese with Colavita Extra Virgin Olive Oil. Place the cheese down. The cheese will crisp but will not melt. Grill about two minutes on each side or until grill marks are showing. About three minutes before you are about to pull off both the cheese and the burgers take the slices of capicola ham and lay them flat on the grill. Grill the capicola for little more then a minute on each side. Also brush the sliced side of all the Cuban bread rectangles with Colavita Olive Oil and place on the outer edges of the grill. Close top and let stand for two to three minutes until bread is toasted. Finally pull off all ingredients and separate each ingredient on individual serving trays. To assemble the burgers first place the patties on the bottom side of the Cuban bread rectangles. Next put a slice of capicola ham on top of each of the patties. Next comes a layer of the Lavaca Queso Para Freir and then two slices of dill sandwich pickle slices. Last spoon a thick layer of Grey Poupon Mustard on to the top of the Cuban bread rectangles and complete the burgers by putting on the top rectangles of the Cuban bread and applying some pressure to compact all the ingredients. Makes 6 burgers