“Sponge Chuck’s Square Rolls Shrimp-ly Delicious Cheeseburger”
2 pounds fresh ground 76/24
1/2 pound Johnsonville Grilling Chorizo
2 teaspoons salt or to your personal taste
2 teaspoons fresh ground black pepper or to your personal taste
1 teaspoon garlic powder or to your personal taste
1 teaspoon onion powder or to your personal taste
1/2 cup Sutter Home Merlot, divided
1/2 cup Del Monte Chili sauce, divided
1 teaspoon Lea & Perrins Worcestershire sauce
1 tablespoon prepared horseradish, or to your personal taste
1 teaspoon fresh lime juice
1/8 teaspoon Tabasco Chipotle Pepper Sauce or to your personal taste
1 1/2 cups Shredded Pepper Jack cheese
Colavita Pure Olive oil for coating the grill grates
6 fresh baked Ciabatta rolls, cut into squares
6 tablespoons butter, at room temperature
1/2 pound precooked salad shrimp thawed and rinsed
1/4 cup 1000 Island dressing
1 cup shredded Iceberg lettuce
3/4 cup diced Avocado, divided
3/4 cup diced tomatoes
Preheat a gas grill to medium-high.
In a large mixing bowl add the ground Chuck, Chorizo (removed from the casing), salt, pepper, garlic, and onion powder. In a medium bowl blend together the Sutter Home Merlot, chili sauce, Worcestershire sauce, horseradish, the lime juice, and Chipotle pepper sauce. Pour half in with the meat and seasonings. Set aside the remaining portion. Gently blend all the ingredients together and shape 6 square patties slightly larger than the rolls. Brush the olive oil on the grill grates. Place the patties on direct heat, grill 5-7 minutes on each side or to your preferred doneness. With 2-3 minutes remaining on the patties add 1/4-cup cheese on each patty.
Butter the insides of the rolls and place on the grill to toast to a light golden brown when you add the cheese to the patties.
Add the shrimp, 1000 Island dressing, with the remaining sauce. Toss with the lettuce, Avocado, and Tomatoes.
Place a cheeseburger on the roll bottom; cover each equally with the shrimp salad. Crown with the roll top and serve.