Chunky Taco Burgers with Green Onion and Sour Cream Mayonnaise

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.


Green Onion and Sour Cream Mayonnaise:
1/2 cup Hellmann’s Mayonnaise
1/2 cup sour cream
8 green onion tops, sliced
Salsa Mixture:
1/4 cup chopped sweet onion
1/4 cup canned plum tomatoes, drained and chopped
1/4 cup Sutter Home Merlot
2/3 cup prepared medium chunky salsa
5 Tbsp. (1 pkg) taco seasoning mix
2 lbs ground sirloin
Vegetable oil for brushing on grill rack
6 bakery hamburger rolls
9 Romaine lettuce hearts, julienned and divided into 6 portions
1 1/2 cups (12 oz) sharp cheddar cheese, shredded



Preheat gas grill to medium high.

To make the mayonnaise: Combine mayonnaise, sour cream and green onions in a small bowl and mix well. Cover and refrigerate until serving.

To make the salsa mixture: Combine onions, tomatoes and wine in a fire-proof skillet. Place on the grill rack and cook 3-5 minutes. Remove from heat. Add the chunky salsa and taco seasoning. Mix well and set aside.

To make the patties: Combine beef and salsa mixture in a large bowl, mix well. Divide the mixture into 6 equal portions and form patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover and cook, turning once until done to preference, 5-7 minutes on each side for medium. When the patties are cooked, remove from the grill. Top each patty with shredded cheddar cheese and keep warm, allowing cheese to slightly melt.

To assemble burgers: Spread mayonnaise mixture on cut sides of the rolls. On each roll bottom place a portion of the julienned lettuce, cheese topped patty and an equal portion of lettuce. Add roll top and serve. Makes 6 burgers.