Baja California Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Habanero Red Onion Relish
1/2 large red onion, sliced as thinly as possible
Juice of 3 limes
2 habanero peppers, seeded and sliced
Garlic Cilantro Aioli
1 egg yolk
1 tsp. prepared Dijon mustard
Pinch of salt
Juice of 1/2 lime
1/4 cup extra virgin olive oil
1 Tbsp. Vegetable oil
2 cloves garlic
1/3 cup finely chopped cilantro
1 1/2 lb ground beef (85% lean 15% fat)
2 tsp. Kosher salt
1 tsp. Black pepper, ground
1 Tbsp. Extra virgin olive oil
12 1/8 in. slices extra sharp cheddar cheese
6 sesame seed buns, split



To make the relish, combine ingredients in a bowl and cover. Marinate in refrigerator for at least 1 hour.

To make aioli, whisk together the egg yolk, mustard, lime juice and salt in large mixing bowl. Continue whisking the mixture, while slowly adding in the mixture of oils. Whisk in the remaining agreements and set aside in refrigerator.

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

To make patties, combine ground beef, salt and pepper, in a large mixing bowl, using clean hands. Separate beef into 6 equal portions. Form ¾ inch thick patties. Using your thumb, make shallow indentions in the center of each patty. Moisten hands with the olive oil and evenly coat patties with oil.

When the grill has reached the desired temperature, brush the grill grate with extra virgin olive oil. Grill patties over a medium flame 4 minutes per side, or until internal temperature reaches 160 degrees. After turning burger on grill, place two slices of cheese on each patty. Toast buns for two minutes on the grill. Spread 2 tsp. Aioli on each bottom bun. Place each patty on the bun and then top with onion relish.