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Andalucia Burgers with Drunken Goat Cheese, Smoked Chorizo &
Olive-Orange Salsa
Paired with St. Francis 2004 Red Wine, Rockpile Vineyard, Sonoma County

Recipe By: Camilla Saulsbury

Serves 6

I dreamt up this burger when my husband and I visited Seville and the Andalusian region of Spain in graduate school. Our favorite city was beautiful Ronda, where we got engaged. It’s high in the hills, has a breathtaking river gorge, and incredible food. My husband was set to go back to Ronda this past summer for a Hemmingway conference, but the conference fell the exact week our first baby was due; he had to skip it. I made this burger all summer to bring back memories of Spain while we welcomed our baby boy, Nick.

2 large navel oranges
1 cup pitted good-quality green olives, coarsely chopped
4 tablespoons extra-virgin olive oil
Salt
1 2/3 pounds ground chuck
1/2 pound Spanish style (smoked) chorizo sausage, diced into 1/4 inch pieces
1/3 cup grated red onion
2 1/4 teaspoons dried oregano
1 1/4 teaspoons hot smoked paprika (pimenton)
2 garlic cloves, minced
2/3 cup mayonnaise
6 tablespoons salted roasted almonds
2 garlic cloves, smashed and peeled
1/3 cup chopped roasted red peppers (from a jar)
Vegetable oil for brushing grill rack
10 ounces drunken goat cheese, grated (Note: use a young/mellow Asiago if drunken goat is unavailable)
6 good-quality onion roll hamburger buns
3 cups tender watercress sprigs

Grate 2 teaspoons zest from the oranges; set zest aside for use in the burgers. Using small sharp knife, cut off remaining peel and white pith from oranges. Working over medium bowl, cut between membranes to release orange sections. Cut each section crosswise into 4 pieces and add to bowl.

Add olives and 2 1/2 tablespoons of the olive oil to bowl with oranges; season with salt to taste. Loosely cover with plastic wrap and set aside.

In a large bowl combine the chuck, chorizo, onion, oregano, 1 1/4 teaspoon salt, paprika, minced garlic, and reserved orange zest, handling as little as possible, until combined. Shape into six patties to fit bun size. Loosely cover with plastic wrap and set aside.

Blend mayonnaise, almonds, smashed garlic cloves, roasted red peppers, and remaining 1 1/2 tablespoons olive oil in a small food processor until smooth. Transfer to small bowl and cover until ready to use.

Brush grill rack with vegetable oil; heat grill to medium-high. Grill patties until done to preference, 5 to 6 minutes on each side for medium. Top burgers with grated cheese during last 2 minutes of grilling, closing lid to promote melting. Also place the buns, cut side down, on the outer edges of the grill rack to toast lightly during last 2 minutes of grilling.

To assemble burgers, generously spread cut sides of buns with mayonnaise mixture. On each bun bottom, place 1/2 cup of the watercress, a cheese-topped patty, reserved salsa, and bun tops. Serve with St. Francis 2004 Red Wine, Rockpile Vineyard, Sonoma County.

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