Carne Asada Burger with Cilantro Cream

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Pico de Gallo- 4 firm tomatoes on the vine
1 red onion 2 jalepenos
1/4 fresh lime juice
1 1/2 tsp. salt
1/2 tsp. pepper
Cilantro Cream-
1/2 clove of garlic
1 cup fresh cilantro
16 oz. full fat sour cream
1 tsp. salt
Carne Burgers-
1/2 onion
2 cloves of garlic
1/4 cup fresh oregano
1/4 cup fresh parsley
5 Tbsp. Sutter Home Zinfandel
1 Tbsp. tomato paste
1 Tbsp. chili powder
2 pounds ground sirloin
2 tsp. salt
1 tsp. pepper
Vegetable oil for brushing the grill rack
Guacamole- 4 ripe Hass avocados
1/4 lemon juice
1 clove of garlic, finely minced
1 1/2 tsp. salt
1/2 tsp. pepper
6 plain Kaiser rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the pico de gallo, seed and finely chop the tomatoes. Place in a non-reactive bowl. Place red onion and jalepenos in a food processor and process until finely chopped, about 45 seconds on pulse. Add to tomatoes. Then pour the lime juice over the vegetables and season with salt and pepper. Cover and let it sit for at least 30 minutes to let the flavors mix. To make the cilantro cream, place the 1/2 clove of garlic in the food processor and process until finely minced, about 30 seconds. Add the cilantro and process until the leaves are well chopped. Then add the sour cream and salt and process until the cilantro leaves are not visible, about 1 minute on pulse. Cover and set in the refrigerator to chill. To make the burgers, place the 1/2 onion and garlic in the food processor and process for 30 seconds. Add the fresh oregano and parsley and process until all ingredients are finely chopped, about 30 seconds. Place in a bowl and add the Zinfandel, tomato paste and chili powder. Mix well. Add the sirloin, salt and pepper and mix well, handling the mixture as little as possible to avoid compacting the meat. Shape into six patties. Brush the grill rack with oil to prevent sticking. Place the patties on the grill and cover for 4 minutes. Turn once and cook for another 4 minutes. At the same time, to make the guacamole, peel and mash the avocados in a non-reactive bowl. Pour the lemon juice over the mash and add the garlic, salt and pepper. Mix gently and cover immediately. Split the kaiser rolls in half and place on the grill to lightly toast. To assemble, place a generous amount of the cilantro cream on the bottom roll. Top with the burger. On the top roll, place a generous amount of guacamole. Finish by placing a generous amount of pico de gallo directly on the meat. Place the top roll on and serve immediately. Serves 6