Taj Mahal Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 lbs 85% lean ground round
3/8 cup fresh thyme leaves
3/4 tsp cayenne pepper
9 oz mild Chorizo
sea salt
6 Tbsp raisins
6 Tbsp pine nuts
3/4 cup cream cheese
1-1/2 tsp curry powder
1 large beefsteak tomato
1 large or 2 medium avocados
1 large red onion
2 cups alfalfa sprouts
6 Pepperidge Farm Classic Hamburger Buns, split



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

To prepare patties, mix ground beef, thyme, and cayenne in a large bowl. Form six equal sized portions and pat 1.5 oz (about 1/3 cup) of chorizo into each portion. Form six patties, about 1 inch thick. Lightly season with sea salt. Place on platter, cover and refrigerate until ready to grill.

To prepare the paste, coarsely chop raisins and pine nuts. In a bowl, combine raisins and pine nuts with cream cheese and curry powder. Mix by hand until curry is blended well into the cream cheese. Cover and set aside.

To prepare toppings, slice tomatoes into six 3/8″ slabs. Cut avacadoes in half, remove the pit and skin, and slice into six 1/4″ slabs. Cut six 1/16″ slices of red onion from its widest part. Measure alfalfa sprouts into six 1/3 cup portions and set aside.

Place patties on grill. Be watchful for flareups due to rendered fat from the chorizo! If grill flares excessively, move affected patties as needed. Cook patties approximately 6-1/2 minutes on the first side, and 4 minutes on the second side. The patties’ inside temperature will measure 150 degrees Farenheit when they are done. Remove from grill.

On a large serving platter, arrange bun bottoms and place a patty on each. Evenly divide and spread the cream cheese paste on the beef patties. Place tomato, avacado, and red onion slices on each burger. Top each with 1/3 cup alfalfa sprouts and a top bun. Serve at once.

Recipe yeilds 6 hamburgers.