Spicy Gaucho Burgers with Goat Cheese, Corn & Vegetable Asado Relish

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

South American cuisine. I’ll be traveling there in a few months and wanted to go to experience the beef and wine!


Chimichurri Sauce
6 cloves of fresh garlic, peeled, finely-chopped
2 ½ tablespoons fresh oregano, chopped, loosely packed
1 cups fresh long leaf/Italian parsley, chopped, loosely packed
½ cup olive oil
3 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon chili dried pepper, preferably Caribe chili

2 pounds ground beef
6 oz. chorizo sausage, about 1 medium to large sausage taken out of casing
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
¼ cup of red wine

Oil for brushing on grill

Goat Cheese, Corn and Vegetable Asado Relish
1 green zucchini squash, washed and ends cut off, sliced lengthwise into 1/8 inch slices
1 yellow squash, washed and ends cut off, sliced lengthwise into 1/8 inch slices
1 red bell peppers, halved and seeds and membrane removed
1 medium onion, trimmed
2 tablespoons olive oil
1 cup frozen corn
4 tablespoons goat cheese

6 fresh buns, split (preferably ciabatta)

6 small bunches of arugula leaves (about 2.5 – 3 ounces), washed and pat dried


Prepare Chimichurri sauce in a medium-sized bowl by mixing together garlic, oregano, parsley, olive oil, vinegar, salt, pepper and chili pepper. Mix well, cover and set aside until use.

For the patties, mix together ground beef, chorizo, cumin, salt, pepper, and red wine in a large mixing bowl. Mix gently by using a metal spoon until all ingredients are fully incorporated. Portion and form into six patties. Keep cool and covered until use.

Prepare a medium-hot fire in a charcoal BBQ-grill, or preheat a gas grill to medium-high heat.

When grill is ready, brush it with olive oil.

Place green and yellow squash slices, red pepper and onion slices on grill and cook for 5 minutes and turn. Cook another 5 minutes until vegetables and onions are seared and cooked. Remove from grill and place on a cutting board and cut into approximately 1/8 inch cubes. Place in a medium bowl, cover and set aside until use. Next place a fire proof skillet on grill and put the 2 tablespoons oil in the skillet, when oil has heated, add corn and saute for 5 minutes until corn is cooked and browned a bit. Add chopped grilled vegetables and mix, sautéing for 1- 2 minutes, Remove from grill and pour back into medium bowl, add goat cheese while mixture is still hot, mix well with spoon. Goat cheese will soften and incorporate with vegetables. Cover and set aside.

Next, place patties on grill and cook until medium, cooking 4 – 5 minutes on each side.
Approximately three minutes before removing patties, place bun halves on grill until lightly brown.

To build burger, place bottom halves of buns on plates then 2 heaping tablespoons of Goat Cheese, Corn & Vegetable Asado Relish on top. Place a small bunch of arugula leaves on top and meat patty afterwards. Spoon 2 tablespoons Chimichurri sauce on top of patty, add bun top and serve.