Churrasco Burger with Cilantro Mayo

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.


Marinade for Tomatoes
1.5 cup Colavita Extra Virgin Olive Oil
1/4 cup Sutter Home Pinot Noir Wine
1.5 teaspoon sea salt (fine)
1.5 teaspoon fresh ground black pepper
2 tablespoons fresh Basil (thinly chopped)
2 tablespoons fresh Oregano (thinly chopped)
1 clove crushed garlic
24 slices large tomatoes (cut approx 1/4" thick)
Cilantro Mayo
2 bunches of Cilantro (bottoms of stems removed & finely chopped) 1/2 cup roasted Pine nuts
2 cloves of garlic
1/2 teaspoon sea salt (fine)
1/4 cup Sutter Home Pinot Noir Wine
1/2 cup Colavita Extra Virgin Olive Oil
4 tablespoons of  Mayonnaise
Burger 2 pounds Skirt Steak (outside)
2 teaspoons sea salt (fine)
3/4 teaspoon ground Cumin
1/2 teaspoon freshly ground Black Pepper
3/4 teaspoon Colavita Extra Virgin Olive Oil
1 tablespoon Sutter Home Pinot Noir Wine
1 large red onion (thinly sliced)
1 pound Boar's Head Swedish Style Fontina Cheese
6 French Bread rolls
Small spray bottle with Sutter Home Pinot Noir Wine
Oil for the grill



Preheat gas grill to medium-high To prepare tomatoe marinade, mix all ingredients together and marinate tomatoes for approximately 15 minutes. Grill tomatoes slices on high approximately 3 minutes on each side. When grilled, arrange 3 slices of tomatoes per burger on a 9×15 cookie pan and top with 3 slices of cheese on each grouping. Cover loosely with aluminum foil and set aside, as close to the heat as you can so the cheese starts melting. Do not discard marinade because you will be using it on the buns. To roast Pine nuts place fireproof skillet on grill rack and roast. To make the cilantro mayonnaise, in Food Processor first chop the cilantro well, add the roasted pine nuts, garlic cloves and salt, grind mix well. Add the wine and olive oil and mix some more until all ingredients are finely chopped, then add the mayonnaise and mix well. Cover and set aside To make the patties, spread the ground beef in a 10×14 pan and evenly sprinkle with salt, cumin, black pepper, olive oil and wine. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form them into patties to fit roll. To prepare the buns for grilling, slice them before putting the patties on the grill and spread 1 teaspoon of the tomatoe marinade on each cut side of the bun. During the last few minutes of cooking your patties place the buns on grill for toasting. The inside or cut portion of the bun need to be a little lit more toasted than the ouside. Brush the grill rack with oil, place the patties on rack and cook, turning just once, approximately 5 to 7 minutes on each side for medium well burgers. Spritz with wine during cooking at least once on each side. During the last 3 minutes of grilling the burger place the tomatoes with cheese on top of the burger to finish melting the cheese. To assemble the burger spread 1 teaspoon (per side) of cilantro mayo on both the top and bottom of cut sides of toasted buns. Place the burger with the tomatoes and cheese on bottom half of the bun, add sliced red onions on top, cover with top side of bun and…..Enjoy!