Drunken Spiced Burger

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.


4 TBS olive oil
12 oz canned tomatillo's
10 large garlic cloves
1 1/2 tsp Kosher salt
1/2 tsp black pepper
8 oz sliced sweet onion
4 oz Tequila
4 oz Lime Juice
1 1/2 pound ground chuck
1 tsp pickled Jalapeno Juice
1 tsp ground cumim
1 tsp Cayenne Pepper
6 oz feta cheese
3 oz Mayonaise
6 oz fresh Cilantro leaves
6 Franciscan sourdough buns



Turn grill on to medium-high heat. Place a pot of water on the grill; when boiling add cilantro leaves to water for 15 seconds. Remove and place in a bowl of iced water. After 1 minute, place cilantro and mayonaisse in blender and puree to smooth and creamy. Place in cooler to refrigerate. Pat Tomatillo's dry, rub 1 TBS olive oil on the tomatillo's and place on pre-heated grill for approximately 15-20 minutes until tender. Turn Tomatillo's as needed to avoid charring. Place 6 garlic cloves in aluminum foil pouch, drizzle in 1 TBS olive oil and add 1/2 tsp salt and 1/16 tsp black pepper. Place on heated grill. Close cover and cook about 20 minutes. Place onions and 3 finely chopped garlic cloves on piece of foil and top with tequila, lime juice, and 1/8 tsp salt, 1/16 tsp black pepper . Put on grill and cook for approximately 15 minutes until onions are tender and translucent. Save as topping for burgers. In a large bowl, carefully mix the chuck with the pickled jalapeno juice, 6 cloves of the roasted garlic, finely chopped roasted tomatillo, ground cumim, Cayenne Pepper, 1 tsp salt, 3/8 tsp black pepper and feta cheese and shape into 6 patties (1/2 to 3/4 inches thick and 4 inches round). Be careful not to over mix the meat. With the remaining 2 TBS of oil, rub the grill to coat. Cook the burgers over a medium-hot grill for 3 minutes per side. Put cilantro mayonaise on the top of each bun and place cooked hamburger on the bottom piece of bun. Top each hamburger patty with the tequila-lime onions.