Castilian Sunset Cheese Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 1/4 lbs. ground beef chuck
1 cup chopped drained canned carrot
2 tsp. adobo seasoning with bitter orange
1 tsp. coarse salt
1 tbsp. medium or hot smoked paprika
1 small pkt. sazon con azafron or achiote
1 tbsp. unsweetened cocoa powder
1/4 cup Colavita Olive Oil for grill
2-3 oz. crumbled cabrales cheese (or substitute gorgonzola)
6 Potato Hamburger Buns or Bakery Style Wheat Hamburger Buns, split
2-3 tbsp. mayonnaise
6 medium leaves of leafy lettuce (red and green or green will work)
6 thin slices Spanish (purple) onion
12 thin medallions of ripe peach (I like to use large ripe peaches, sliced into thin circles)
1 cup sliced drained piquillo peppers (can substitute jarred roasted red peppers)



Prepare grill for medium heat. Crumble ground beef chuck into large bowl and add carrot, and adobo seasoning. Mix gently and form into 6 patties.

Mix salt, paprika, sazon, and cocoa powder. Sprinkle over patties and press gently to stick.

Brush olive oil onto grill rack and grill patties, turning occasionally, 4-5 minutes per side, or until medium-rare (or to desired doneness). Last 1-2 minutes of grilling, sprinkle each patty with cabrales and lightly toast buns.

Brush cut sides of toasted buns with mayonnaise and layer in this order:

Lettuce, onion, patty, peach, piquillo peppers, top of bun.

Serve immediately.