Barcelona Burger with Serrano Ham, Shaved Manchego and Quince BBQ Sauce

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.


Quince BBQ Sauce:
1/2 cup water
1 ( 8.5 oz.) jar quince paste
1/2 teaspoon red pepper flakes
1/3 cup sherry vinegar
1/2 cup ketchup
Olive Salad:
1 (7 oz. ) jar Spanish-style, green, pimento stuffed olives, drained and coarsely chopped
1/2 cup celery, diced
1/4 cup red onion, diced
1 clove garlic, minced
2 tablespoons Colavita olive oil
2 lbs. ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Oil for grill rack
6 thin slices Serrano ham
6 French bread – style rolls (round)
1/3 lb. Manchego cheese, shaved in thin strips



Preheat grill for high heat cooking. In a small saucepan, positioned over high heat grill, combine the water, quince paste and red pepper flakes. Break up the quince paste with a spoon or whisk until mixture is smooth. Add the sherry vinegar and ketchup. Bring the mixture to a boil, stirring constantly for 1-2 minutes. Remove from heat and reserve. In a small mixing bowl, combine the olives, celery, red onion, garlic and olive oil. Mix thoroughly and reserve. In a large mixing bowl, lightly combine the ground chuck, salt and pepper. Form ground chuck mixture into 6 patties. Lightly oil the grill rack. Arrange the patties over high grill heat and cook until desired doneness, about 4-6 minutes per side. Arrange 1 slice of ham over each burger. Arrange buns on grill rack and toast lightly. Assembly: Spread a thick layer of the quince sauce on the toasted side of each roll. Top each bottom with a grilled burger. Arrange shaved Manchego over the ham on the burger and top with a generous spoonful of olive salad. Add top of roll. Serve immediately.