Enchilada Burgers with South West Sour Cream

Pairs well with:

White Zinfandel

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


2 pounds ground chuck
1 cup Medium Red Enchilada Sauce
1- 4 oz. can Chopped Green Chilies
3 Tablespoons diced onion
2 teaspoons salt
Colavita Extra Virgin Olive Oil to brush on grill
South West Sour Cream
½ cup Sour Cream
¾ teaspoon chili powder
¾ teaspoon chopped fresh cumin
1 Tablespoon finely chopped fresh cilantro
4 oz. thinly sliced cheddar cheese
6 onion hamburger buns
¾ cup Medium Red Enchilada Sauce
6 medium lettuce leaves
1 ripe Fresh California avocado, cut into twelve thin slices



Preheat a gas grill to medium-high heat or prepare a medium-hot fire in a charcoal grill with a cover. Mix the ground chuck, Medium Red Enchilada Sauce, Chopped Green Chilies, diced onion, and salt in a medium bowl. Separate the meat into 6 pieces and shape into burger patties. Do not overwork; handle as little as possible to keep burgers tender. Generously brush grill with Colavita Extra Virgin Olive Oil. Grill burgers for about 7 minutes on each side, or until desired doneness. Meanwhile, make the South West Sour Cream. In a small bowl combine sour cream, chili powder, cumin, and cilantro. Gently stir until combined. Cover with plastic wrap and refrigerate until ready to serve. Just before the burgers are done grilling, place thinly sliced cheese on top of each burger and leave on grill until the cheese is melted, approximately 3 minutes. While cheese is melting, place the onion buns on the grill, cut side down and toast until golden brown. Remove Enchilada burgers from grill and place patties on the bottom half of the toasted buns. Spread the top buns with South West Sour Cream. Top each burger with an equal amount of the remaining ¾ cup of Enchilada sauce, a lettuce leaf, two slices of avocado, and the top bun with the sour cream.