Double Quesadilla Burger

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.


8 ounces fresh mango, peeled, seeded and chopped
8 ounces lite canned peaches in syrup – drained
3 tablespoons cider vinegar
2 tablespoons Sutter Home Chardonnay
1 tablespoon fresh lime juice
1/8 tsp salt
1 tablespoon olive oil
2 tablespoons fresh chopped cilantro
10 oz shredded red cabbage
2 avocados peeled seeded and chopped
1 medium tomato diced and drained
1 tablespoon fresh lime juice
1/4 teaspoon salt
12 – 6 inch flour tortillas
One medium sweet onion
Two Serrano chilies
1 teaspoon vegetable oil
1/8 teaspoon salt
8 ounces shredded cheddar cheese
12 – 6 inch flour tortillas
2 cloves minced garlic
1 tablespoon pure chili powder
1/4 teaspoon cumin
1 tablespoon beef base
2 tablespoons French onion dip
2 tablespoons cider vinegar
1/2 teaspoon dried oregano
2 1/2 pounds ground chuck
Vegetable oil for brushing grill rack



Prepare a medium hot charcoal grill or preheat a gas grill to medium high.

To prepare peach mango slaw: Add mango, drained peaches, cider vinegar, Chardonnay, lime juice and salt to a blender and process to smooth. While blender is running add olive oil. Pour dressing into a large mixing boil. Mix in cilantro and red cabbage. Reserve.

To prepare Quesadilla One: Add avocado, tomato, lime juice and salt to a mixing boil and mix to incorporate and break down half of the avocado to a paste. Allow to stand 15 minutes mix again and portion equally on six tortillas. Cover with six tortillas and press down lightly to level mixture and tortillas stick together. Reserve.

To prepare Quesadilla Two: Peel onion and remove and discard ends. Slice onion into three equal size rounds. Roll chilies on the table with light pressure to distribute inner oils and juices. Brush onion and chilies with oil and sprinkle with salt. Grill on all sides until browned and soft. Remove from grill and when cool enough to handle rough chop onion and mince chili. Distribute onion, chili and cheese equally on 6 tortillas. Cover with remaining tortillas and press down lightly to level and seal. Reserve.

To make patties: Add garlic, chili powder, cumin, beef base, onion dip, cider vinegar and dried oregano. Mix well to incorporate. Add ground chuck and mix without overworking. Separate meat into 6 equal sized balls and patty burgers to fit quesadillas.

When grill is ready, brush grill rack with vegetable oil. Grill burger patties over direct heat until desired degree doneness is achieved. About 4 minutes aside for medium. Remove burger to plate and rest.

If using gas grill, drop heat to medium. As burgers rest grill top and bottom quesadillas on both sides until brown and crispy. About 2 minutes each side.

To assemble place burger patty on cheese quesadilla. Top burger with slaw and cover with the avocado quesadilla.