The Other White Meat Burger with Jalapeno Mint Jelly

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Burger ingredients:
½ pound chorizo, outer casings removed, cut into 1-inch pieces
1 ½ lbs ground pork
1 celery stock finely chopped
1 small white onion finely chopped
1 teaspoon chopped thyme
1 teaspoon cayenne pepper sauce
Coarse salt and black pepper

Burger spread:
¾ cup jalapeno jelly
1 jalapeno pepper, seeded and sliced
2 Tablespoons chopped mint

6 Kaiser buns split

Sandwich ingredients:
2 cups baby arugular rinsed, dried, and torn into bite size pieces
3 oranges cut vertically to remove peel & pith at the same time (pith is the white part of the orange)
2 cups shredded whole milk mozzarella cheese



Wipe grill with a vegetable oil and heat to medium.

Heat jelly and pepper to a boil, stirring until jelly melts, reduce heat and simmer 3 minutes, remove from heat, stir in mint. Place in a small mixing bowl to cool.

Cut oranges horizontally, after the peeling and pith is removed

In a medium size mixing bowl combine all the ingredients for burgers and blend well. Shape into 6 round patties. Grill burgers over medium heat for 5 to 10 minutes or until the meat is no longer pink, turning once. When burgers are almost done place buns flat side down on grill until golden brown.

Put the sandwich spread on all the flat sides of the buns. Divide sandwich ingredients and layer as follows: arugula, sliced oranges, burger and shredded cheese. Close sandwich and serve.

25 minutes to make