Cheesy Fiesta Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/2 pounds ground chuck
8oz of shredded Monterey Jack Cheese
1 teaspoon minced garlic
Salt and pepper to taste
Cabernet Reduction:
½ Bottle Sutter Home Cabernet Sauvignon
4 oz concentrate apple juice
Chunky-Avocado Salsa
1 large or 2 small ripe avocados, finely chopped
1 tomato, finely chopped
3 tablespoons finely chopped fresh cilantro
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
Salt and pepper to taste
Olive oil, for brushing the grill rack and buns
6 whole wheat hamburger buns, split



Directions To make the patties, combine the beef with 8oz of Monterey Jack Cheese and minced garlic in a large bowl. Mix thoroughly. Form into 6 equal patties, handling lightly to avoid compacting. Salt and pepper both sides of the patties lightly; set aside. Preheat grill. Pour half bottle Sutter Home Cabernet Sauvignon in a baking dish and place on grill. To make the chunky-avocado salsa, combine the ingredients in a bowl. Set aside. Brush the other half of the grill rack with olive oil. Place the patties on the grill and baste with the wine. Cook, turning once, 2 to 3 minutes per side, for caramelization on the patties. Baste again with wine after turning. Then place on rack above the reducing wine. Let the patties steam over the wine for 5 minutes, letting the burger dripping incorporate into the reduction. When wine thickens add the apple juice concentrate, and stir until completely mixed. Then place the patties in the reduction, remove from grill, and cover. While the patties rest, place the buns, cut side down, on the grill rack and grill until lightly toasted. To assemble the burgers, remove buns from the grill and place on plates. Lightly spread the bun bottoms with the wine reduction. Top with a patty and 2 tablespoons of the salsa. Add the bun tops and serve. Makes 6 burgers