Argentinean Tango Burger with ChaCha Chimichurri

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.


ChaCha Chimichurri Ingredients:
5 jalapeno peppers, chopped fine (1 pepper reserved for patties)
1 cup chopped white onion (1/2 c. reserved for patties)
4 cloves garlic, minced
½ c. chopped fresh parsley (1/4 c. reserved for patties)
1 tsp fresh ground black pepper
½ cup Colavita olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
¼ cup water
Tango Burger Ingredients:
1 pound ground chuck
1 pound ground sirloin
¼ c. Sutter Home Shiraz
1 1/2 teaspoons spicy seasoned salt
Vegetable oil, for forming the patties and brushing on the grill rack 4 sesame buns, split 8 pieces
butter lettuce
1 hot house tomato, cut into 4 slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make chimichurri, combine 4/5 of the jalapeno peppers, ½ c. onion, garlic, ¼ c. parsley, black pepper, olive oil, red wine vinegar, lemon juice and water. Refrigerate until burgers are complete. To make the patties, combine the chuck, sirloin, wine, seasoned salt and remaining onion, jalapeno and parsley in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the 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. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with 2 pieces butter lettuce, 1 tomato slice, a patty, and an equal portion of the chimichurri sauce. Add the bun tops and serve.