The San Joaquin Burger

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.


Chipotle-Lime Mayonnaise:

1 cup mayonnaise
1/2 – 1 teaspoon Chipotle Tabasco Sauce, depending on your heat preference
1 teaspoon lime zest

Roasted Corn and Avocado Stuffed Chiles:

6 mild Poblano or Anaheim chiles, choose a size to fit the rolls
3 ears of corn, husks removed and blanched
3 tablespoons olive oil
1 medium sweet onion, diced
1 teaspoon toasted cumin seeds, ground
1 large clove garlic, minced
2 large California Avocados
1/2 – 1 teaspoon Chipotle Tabasco Sauce, depending on your heat preference
Juice from one lime
1/4 cup Crema Mexicana (or sour cream)
1/2 cup loosely packed cilantro, chopped
Kosher or sea salt and ground black pepper, to taste


1 1/4 pounds freshly ground sirloin
1/2 pound freshly ground chuck
1/4 pound fresh Mexican chorizo, casings removed
1/2 cup loosely packed cilantro leaves, chopped
2 green onions, thinly sliced
Kosher or sea salt and ground black pepper, to taste

2-3 tablespoons vegetable oil, for brushing on the grill rack
6 slices Monterey Jack cheese

6 bakery quality bolillo or Kaiser rolls, split
6 butter lettuce leaves
6 large heirloom tomato slices



Step 1: Prepare Grill

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

Step 2: Make Mayonnaise

Whisk the mayonnaise, Tabasco sauce, and lime zest in a small bowl. Cover and refrigerate until use.

Step 3: Make Roasted Corn and Avocado Stuffed Chiles

Roast peppers on the hot grill, turning until skin is completely charred. Place peppers in a metal bowl and cover with plastic wrap. Set aside for 20 minutes.
Wipe charred skin off with a paper towel. Cut stem end off; remove seeds and membrane. Set aside.

Place corn on the grill; cook, turning occasionally, until covered with grill marks. Remove to a plate. Cool until safe to handle with bare hands. Cut kernels from the cob. Heat a large fire-proof skillet on the grill; pour in the olive oil. Stir onion and cumin into the skillet and cook until onions are translucent. Add the corn kernels and garlic; cook 1 minute more. Remove from heat.

Remove the pit and skin from the avocados; dice. Toss the avocado with the tobacco and lime juice in a medium bowl. Stir in the corn mixture, Crema Mexicana and cilantro. Check seasoning, adding salt and pepper as needed.

Carefully fill the prepared chiles with the roasted corn and avocado mixture. Set aside, keeping warm.

Step 4: Make the Patties

Combine the sirloin, chuck, chorizo, cilantro, green onions, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the rolls.

Step 5: Grill Burgers

Brush the preheated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place a slice of cheese on each patty during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

Step 6: Assemble Burgers

Spread desired amount of the Chipotle-Lime Mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf and tomato slice; season to taste with salt and pepper. Next, place a cheese-topped grilled patty, followed by a stuffed chile. Add the roll top and serve.