Sofrito Burger with Pickled Pepper Topping

Pairs well with:


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


Asian Pickled Peppers:
1/2 cup white vinegar
1/4 cup fish sauce
1/4 cup water
3 cloves garlic, crushed
12 mild green sweet peppers
1/4 cup achiote oil (annatto oil)
1/2 cup salt pork, chopped
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped fine
1/2 cup onion, chopped
1 tbs. cumin
1/2 cup green bell pepper, chopped
1 cup tomato, chopped
2 tbs. oregano, chopped
1 1/2 lb. ground pork
1/2 lb. loose ground chorizo
Vegetable oil for brushing on grill rack
6 onion buns



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Prepare the pickled peppers: Place a fireproof 2-quart pot with cover onto grill and add the vinegar, fish sauce, water and garlic and bring to boil. Then add the green peppers, cover pot and bring to boil for two minutes. Remove pan from grill and transfer contents of pan into a heat-proof glass bowl, cover with foil and refrigerate. Prepare sofrito: Place a 12" fire proof skillet onto grill rack. Add achiote oil to the hot skillet, add the salt pork and saute for about 3 minutes. Then add the garlic, cilantro, onion, cumin, bell pepper, tomato and oregano and cook for 10 minutes. Remove skillet off the grill, cover with foil and set aside. Prepare the patties: In a large mixing bowl, add the ground pork, chorizo and 1 cup of the sofrito mixture, reserving the remainder for topping later. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties onto the grill rack until brown on bottoms about 7-8 minutes. Turn patties over and continue grilling until patties are well done, about 8-10 minutes. During the last few minutes of cooking, split open the onion buns and place the cut sides down onto the outer edges of the grill to toast lightly. Remove buns from grill, set aside on a large plate. Meanwhile, top each patty with about 1 tablespoon of remaining sofrito. Cover grill for one minutes to briefly smoke patties. Assemble the burgers: Drain and discard the liquid from the pickled peppers, cutting off the stems. Place peppers in a bowl, set aside. On each bottom bun, place a patty and top with two pickled peppers; cover with bun tops and serve.