Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.



Tocopillo Sauce:

1/2 cup Buttermilk
1/4 cup Sour cream
1 T Colavita olive oil
1 T white onion, minced
1 T Fresh cilantro, chopped
2 tsp Fresh lime juice
1/2 tsp fresh garlic, chopped
1/4 tsp Kosher salt
1/4 tsp Fresh ground pepper


2 lbs ground chuck
8 oz Pork Chorizo, casing removed
2 T Lea & Perrins Worcestershire
1 tsp ground Ancho chili powder
3/4 tsp smoked Spanish paprika
1/4 tsp ground cumin
2 tsp Kosher salt
½ tsp freshly ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns

6 slices of Monterey Jack Cheese

6 Potatoe buns, split

1 large Haas Avocado, sliced

1 English cucumber, sliced the size of pickle chips

3 Romo Tomatoes, sliced



Preheat your gas grill to high.

To make Tocopillo Sauce, in a blender add the buttermilk, sour cream, olive oil, white onion, cilantro, lime juice, garlic, salt and pepper. Blend together until smooth. Refrigerator until ready to use.

To prepare the patties, gently combine the chuck, chorizo, Worcestershire, ancho chili, paprika, cumin, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese slices on the last 3 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burger, slather the top and bottom buns with the Tocopillo Sauce and add the patty to the bottom bun. Next add 4 cucumber slices, 3 slices tomatoes and 3 avocado slices on top of each patty. Add the bun top with wooden skewers and serve.

Makes 6 burgers