Colibri Ranch’s Mesquite-Grilled Centennial Burgers

Accolades 2004 Finalists
Serves Makes 6 burgers
Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Avocado Mayo:

1/2 cup Hellman’s (Best Foods) mayonnaise
1 tablespoon Plochman’s premium stoneground mustard
2 Haas avocados, peeled and finely chopped
Pinch of ground cumin

Vegetable Packet:

18-inch piece of heavy-duty foil
6 large mushrooms, chopped
1 large red bell pepper, cut crosswise into 6 rings, seeds and pith removed
1 tablespoon Worcestershire sauce
2 tablespoons butter, cut into small chunks


5 garlic cloves, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco Chipotle Pepper Sauce
1 teaspoon coarsely ground black pepper
1 teaspoon Twang Premium Lemon-Lime Beer Salt
2 tablespoons Sutter Home White Zinfandel
6 The Laughing Cow Creamy Swiss cheese wedges
1 bottle Hormel Real Bacon Bits

Kingsford charcoal with mesquite
Oil for brushing grill
8-ounce spray bottle filled with Sutter Home White Zinfandel
6 large hamburger buns
6 lettuce leaves
1 large tomato, cut into 6 slices
1 large red onion, cut into 6 slices



For Avocado Mayo, measure mayonnaise into glass measuring cup. Add mustard, avocados, and cumin. Blend and chill.

For vegetable packet, using the foil, layer mushrooms and bell pepper rings in the center of it. Sprinkle with Worcestershire sauce and butter. Close/seal foil around vegetables. Set aside.

For burger patties, in a large bowl, combine chopped garlic, ground beef, Worcestershire sauce, pepper sauce, black pepper, salt, and 2 tablespoons White Zinfandel. Divide mixture into 6 equal balls. Set aside.

Remove wrappers from individual cheese wedges. Sprinkle bacon bits on each wedge, covering all sides. Using your thumb, make an indention in the center of each meat ball and insert a cheese wedge. Close meat around cheese and flatten into 4 1/2-inch diameter patties. Set aside.

Prepare a direct medium-hot fire with mesquite charcoal. Brush oil on rack. Place foil-wrapped vegetable packet on edge of grill. Center burger patties on grill. Using the spray bottle of wine, occasionally spritz the top of patties as they cook. Grill 8 to 10 minutes each side, or to desired doneness. Cook vegetable packet about 5 minutes.

Slather inside of buns with Avocado Mayo. On bun bottoms, place lettuce, tomato slices, patties, and cooked red pepper rings. Spoon cooked mushrooms in center of pepper rings. Top with onion slices and bun tops.

Serve with your choice of Sutter Home wine. ENJOY!