Catalonian Burger with Fresh Romesco

Pairs well with:


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


Romesco Sauce:
1/2 cup, plus 1 teaspoon Colavita Extra Virgin Olive Oil, divided
1 red bell pepper
1/3 cup almonds, coarsely chopped
1/3 cup fresh breadcrumbs
2 sundried tomatoes
3 cloves fresh garlic, peeled (also used in the Patties)
1 tablespoon fresh Italian parsley
1 teaspoon salt (also used in the Patties)
1/8 teaspoon black pepper (also used in the Patties)
1-1/2 teaspoons smoked paprika
1/4 cup sherry vinegar
Patties: 2 pounds ground chuck
2 teaspoons salt (also used in the Romesco Sauce)
1 teaspoon black pepper (also used in the Romesco Sauce)
1 teaspoon fresh garlic, minced (also used in the Romesco Sauce) 1/4 cup Sutter Home Zinfandel
vegetable oil, for brushing grill rack
9 ounces Manchego cheese, sliced
6 sourdough rolls, split
3 ounces pre-washed field greens



Pre-heat a gas grill to medium high heat, about 400 degrees F. To make the Romesco sauce, begin by roasting the red bell pepper. Rub 1 teaspoon Colavita Extra Virgin Olive Oil over the red bell pepper and place on the pre-heated grill rack, over direct heat. Turn as the skin blisters and blackens. Continue to turn until the bell pepper is charred on all sides. Remove from heat, place the blackened bell pepper into a brown paper bag, seal closed and let steam in the bag for 10 to 15 minutes to help loosen the skin. Remove the bell pepper from the bag and peel away the charred skin. Cut the roasted red bell pepper in half and remove the stem and seeds and chop into chunks. In a blender, combine the roasted red bell pepper, almonds, fresh breadcrumbs, sundried tomatoes, 3 cloves garlic, parsley, 1 teaspoon salt, 1/8 teaspoon black pepper, and smoked paprika. Blend on medium speed until roughly chopped/blended. Add the vinegar to the mixture, and blend until mixture begins to smooth out. Remove the center plug from the lid of the blender and add 1/2 cup Colavita Extra Virgin Olive Oil, pouring in a thin stream, while blending on a medium speed, for several seconds, until mixture is well blended and smooth. To make the patties, combine the ground chuck, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic, and Sutter Home Zinfandel in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, each side 4 to 6 minutes, or until internal temperature reaches 160 degrees F. During the last few minutes of cooking, top each patty with 1-1/2 ounces of Manchego cheese; continue to cook until cheese is melted. While the cheese is melting, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a mound of field greens (about ½ ounce each), followed by a cooked patty on the bottom cut side of each roll. Spread 2 tablespoons of the Romesco sauce on top of each patty. Add the roll tops and serve. Makes 6 burgers