Cuban Picadillo Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 cup water
3 Tablespoons Merlot
4 Tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
14.5 oz can diced tomatoes with sweet onion
6 cloves garlic, crushed
4 bay leaves
1/2 cup golden raisins
2 pounds ground round
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cinnamon
1 teaspoon cumin
6 burrito size flour tortillas
6 slices pepper jack cheese
1 cup sliced green olives



In a medium saucepan, combine water, wine, and tomato paste until smooth. To this add 1 tsp. cumin and 1 tsp. of cinnamon and stir to mix. Next, add tomatoes, garlic and bay leaves. Bring mixture to a boil over med. hi heat on grill, stirring often. When boiling add raisins and reduce heat to low and simmer, uncovered until mixture is reduced by about half and very thick; about 1/2 an hour. Remove sauce from heat and discard bay leaves. Sauce may be used now or refrigerated for up to one week. Reheat before serving.

To make burgers: Heat gas grill to med hi heat. Combine ground round, salt, pepper, 2 tsp. cinnamon, 1 tsp. cumin in a large bowl with hands or large spoon until mixed well. Divide ground round mixture into 6 equal parts and shape each into a slightly oblong shape about the length of a dollar bill and about 1 1/2 to 2 inches thick.

Place burgers on preheated grill and cook for about 3 minutes on each side or until desired doneness. Remove burgers from grill and place each one in the middle of each tortilla. Top with 1 slice each of the pepper jack cheese, 1/4 cup of the prepared sauce, and a few sliced green olives.

Serve and enjoy!!