Torta Al Carbon Burger - Sutter Home Family Vineyards

Ingredients

• 1 medium red onion (very thinly sliced)
• ½ cup Colavita Aged Red Wine Vinegar
• 3 teaspoons kosher or fine sea salt (1/2 tsp. for onions, reserving 1/2 tsp. for guacamole and 2 teaspoons for seasoning burger patties)
• One (1) 7 oz. can chipotle in adobo, drained and finely chopped, reserving adobo sauce
• Two (2) large tomatoes, cut into ½-inch slices
• One (1) cup Colavita Garlicolio Flavored Extra Virgin Olive Oil (½ cup for toasting buns and ½ cup for basting grill)
• Two (2) limes, whole (1 for grilled tomatoes and 1 for guacamole crema)
• Two (2) ripe avocado (preferably California Hass)
• One (1) cup Mexican crema or sour cream
• Twelve (12) slices thick-cut bacon, each slice cut in half
• One (1) 16-oz. can vegetarian refried pinto beans with chiles
• Six (6) rolls, split (preferably sesame-topped telera rolls, but French bread or Kaiser rolls would also be good)
• One (1) 12-oz. container or block of queso fresco, crumbled
• One (1) bunch cilantro, coarsely chopped
• ½ lb. Mexican pork chorizo, casing removed
• 1½ lbs. fresh ground chuck (preferably grass-fed)