Tinga Burgers with Lime Coleslaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Lime coleslaw
3 cups finely shredded cabbage
1 cup peeled and shredded jicama
½ cup finely chopped cilantro
2 tablespoon Colavita olive oil
2 tablespoons fresh squeezed lime juice
.5 teaspoon salt

Tinga salsa
½ onion with root end still intact
4 Roma tomatoes
4 cloves garlic in their skin, each pieced once with a sharp knife
½ cup chopped cilantro
2 tablespoons Tabasco Chipotle Pepper Sauce
2 tablespoons fresh squeezed lime juice
.5 teaspoon salt
.5 teaspoon ground cinnamon
Small pinch (approx 1/8 t) ground cloves

.5 pound high quality Mexican chorizo (two large links), casings removed. (see note below)
1.5 pounds ground chuck
1 cup Tinga salsa (see above)
1 tablespoon Tabasco Chipotle Pepper Sauce
.5 teaspoon salt
.5 teaspoon ground cinnamon
2-3 tablespoons vegetable oil for brushing on the grill rack.

6 good-quality hamburger buns

2 large avocados sliced
1 lime, sliced into wedges
1 cup sour cream
Extra lime coleslaw
Extra Tinga salsa



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

To prepare the coleslaw, mix cabbage, jicama and cilantro. Add olive oil, lime juice and salt. Toss, cover with plastic wrap and set aside.

To prepare the Tinga salsa, slice onion into 2 wedges, leaving root end in tact. Place tomatoes and onion directly on to the hottest part of the grill. Place garlic (still in skin) on cooler part of grill. Cover, and cook for 5 minutes. Lift lid, turn tomatoes, onions and garlic, cover grill and cook for 5 more minutes. Remove the lid, remove garlic from the grill and turn tomatoes and onions for final five minutes. The garlic should cook for 10 minutes, and the tomatoes and onions should cook for a total of 15 minutes. Leave grill on for burgers.

Remove the stem end of the tomatoes, the root end of the onions, and add tomatoes and onion to a food processor. Peel garlic and place in food processor. Add cilantro, chipotle sauce, lime juice, salt, cinnamon, and ground cloves. Pulse salsa until it is chunky. Set aside.

To make patties, crumble chorizo into medium bowl. Add ground chuck, 1 cup of Tinga salsa, Tabasco Chipotle sauce, salt and cinnamon. Gently mix ingredients and form into 6 patties.

Brush the hot grill rack with vegetable oil. Grill burgers to taste, 5 to 7 minutes per side for medium. Place buns, cut side down, on the outer edges of the rack to toast lightly during the final 2 minutes of cooking.

To assemble burgers, place a patty on each bun bottom, followed by 3 slices avocado, 1/3 cup of prepared lime coleslaw, and 2 T of remaining tinga salsa on each burger. Add bun tops and serve.

At the table, pass bowls of sour cream, extra slaw, extra salsa and lime wedges for guests to serve themselves.