Sante Fe Cantina Burgers with Queso Chorizo, Jicama-Mango Slaw and Smoky Pinto Hummus - Sutter Home

Ingredients

• 1/3 cup Boursin shallot & chive cheese
• 1/4 cup fresh farmer’s cheese
• 1 1/2 cups (4 ounces) shredded Manchego cheese
• 1 cup (4 ounces) shredded Colby-Jack cheese
• 3/4 cup finely chopped Spanish chorizo (casings removed, if necessary)
• 3 tablespoons fresh lime juice
• 1 tablespoon butternut squash seed oil (if unavailable, use walnut oil)
• 1 teaspoon honey
• 1/2 teaspoon coarse ground black pepper
• 1/4 teaspoon sea salt
• 2 cups julienned fresh peeled jicama
• 1 1/2 cups julienned fresh mango (not fully ripened or it will be too soft to julienne)
• 2/3 cup peeled, seeded and chopped fire-roasted fresh green chile peppers
• 1/3 cup diced red onion
• 1 tablespoon minced fresh garlic
• 2 teaspoons ground ancho chile pepper
• 1 1/2 teaspoons coarse ground black pepper
• 1 1/2 teaspoons sea salt
• 2 1/2 pounds freshly ground beef chuck
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 3 seeded and finely chopped chipotle peppers in adobo + 2 teaspoons adobo sauce
• 1 – 15 ounce can pinto beans, drained and rinsed
• 1/2 cup Sutter Home Chenin Blanc wine
• 1 tablespoon sherry vinegar
• 1 teaspoon roasted ground cumin
• 1/2 teaspoon dried Mexican oregano