Chilean Angus Cheeseburgers with Grilled Green Beans and Smoked Salt Tomatoes

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 tsp. minced garlic
1 jalapeño, stemmed, seeded and chopped
1/3 cup chopped scallions, white and green parts
1 Tbsp. smoked paprika
3 Tbsp. chopped fresh flat leaf parsley, plus 1/4 cup leaves (for burger assembly)
2 tsp. kosher salt, plus more to taste
1/3 cup Sutter Home White Cabernet Sauvignon
2 1/4 lbs. 85% lean ground Angus beef or ground chuck
3 red ripe garden tomatoes (Roma or other meaty, medium sized tomatoes), sliced
Several heavy grinds or sprinkles of smoked salt or smoke flavored salt
1/3 cup Colavita olive oil, divided
1/4 lb. fresh, tender young green beans, trimmed
6 slices muenster cheese
6 bakery style cheese rolls, split (cheese/onion kaisers work well – need to be about 5 inches, or use the long-ish ones and cut in half – can use ciabatta or other Kaisers, too)
3 tbsp. mayonnaise



Combine 1 teaspoon garlic with jalapeño, scallions, paprika, oregano, salt, and wine. Pour over beef and mix gently. Form into six patties patties 3/4 inch thick.

Sprinkle tomato slices with smoked salt and reserve until burgers are ready to assemble.(Excess juice will drip out.) Drizzle beans with oil, sprinkle with salt.

Heat grill to medium heat. Brush rack with oil. Grill patties and green beans 4-5 minutes per side, or until patties are medium-rare, basting with the remaining sauce and flipping them frequently so that they cook evenly. Last 1-2 minutes of cooking, place a slice of cheese on each patty, and toast rolls on edge of grill.

Spread cut sides of rolls with mayonnaise. Place a patty on each bottom portion of roll. Top patties with 4-5 green beans, some of the smoked salt tomatoes, parsley leaves, and tops of rolls.