Smoky Beef-Chorizo Burger

Pairs well with:

White Zinfandel

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


1 tablespoon of minced onions
2 ounces of water
1-1/2 pounds of ground beef (80%lean)
7-8 ounces of Mexican chorizo sausage
1 teaspoon Steak Seasonings
½ teaspoon chipotle chili powder
1 teaspoon Worcestershire Sauce
Vegetable oil
Water to control flare-ups as necessary
6 Cheddar cheese slices
6 Wheat Buns
6 teaspoons of mayonnaise
6 leaves of Romaine lettuce, rinsed and dried
6 tomato slices
6 teaspoons of mustard
6 teaspoons of ketchup



Prepare minced onions: Rehydrate the minced onions by adding to 2 ounces of water. Set aside for 15 minutes. Pour onions into strainer to drain water, pressing onions against strainer to eliminate as much water as possible. Prepare burgers: Spread out the ground beef. Remove chorizo from casing, break into pieces and blend chorizo pieces into the ground beef. Once ground beef and chorizo sausage are blended well, sprinkle on the steak seasonings, chipotle chili powder, Worcestershire sauce and rehydrated minced onions. Work the ingredients into the meat until just well mixed. Divide meat mixture into six equal parts and shape into six patties. Using your thumb, indent each burger patty in the center to minimize the burgers from plumping up during grilling. Place burgers on a platter, cover and set aside for 20 minutes for seasonings to blend. Grilling burgers: Brush the hot grill rack with vegetable oil. Place burgers on hot grill rack and grill uncovered. Use water to control flare-ups as necessary. Cook burgers for 6 minutes then flip and cook for 5 minutes before adding cheddar cheese slice for 1 minute. Remove burgers from grill and set aside. Preparing buns: Spread each top bun with 1 teaspoon of mayonnaise; add 1 slice of romaine lettuce and 1 tomato slice. Spread each bottom bun with 1 teaspoon of mustard and 1 teaspoon of ketchup. Place burgers between buns and enjoy.