Fiesta Salsa Burger with Cilantro Lime Aioli

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Cilantro Lime Aioli
1 cup fresh lime juice
1 cup minced fresh cilantro (about two bunches)
1/3 cup honey
1 teaspoon salt
1 tablespoon chopped garlic
1 tablespoon Grey Poupon Country Dijon Mustard
3 tablespoons brown sugar
2 tablespoons Sutter Home Pinot Grigio
1 cup vegetable oil
1 cup Real Mayonnaise
Gateline Salsa
1 28 oz. can of canned diced tomatoes (include juice)
1 28 oz. can of canned crushed tomatoes
1 cup chopped onion
1 cup fresh cilantro
1/2 cup chopped garlic
1 tablespoon salt
1/2 cup medican green salsa, medium heat
1/2 cup fresh lime juice
Crunchy Tortilla Strips
1 8" round flour tortilla
vegetable oil for deep frying
Bell Pepper and Onions
1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup green, red, yellow bell pepper julienned
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1 pound ground chuck
1 large egg
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon garlic powder
1/2 cup onion, minced
1 cup fresh white bread crumbs
Vegetable oil for brushing on the grill rack
4 Onion Kaiser Rolls, split
4 slices Monterey Jack cheese
1/2 head iceberg lettuce
8 very thin slices of ripe avocodos
salt and pepper to season avocodos
Fresh lime juice to sprinkle on avocodos
4 teaspoons sour cream



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Cilantro-Lime Aioli combine all the ingredients in a bowl and mix well. Take 1/2 cup of dressing mix and add to one cup mayonnaise and mix together with a whisk. Chill at least one hour. To make Gateline Salsa combine all ingredients in a large bowl and using a small hand blender pulverize until completely mixed. At this point you have the option of how chunky you want your salsa. To make bell peppers and onions use a small stainless steel sautee pan, fireproof, on grill, heat butter and oil until hot and add peppers and onions. Cook until just tender. Take off heat and season with cumin, chili powder and salt. To make crunchy torilla strips,cut one 8" tortilla shell into very small strips. Heat oil to 325 to 350 degrees in medium deep sauce pan and fry strips about one minute or until golden brown. Remove and season with scant amounts of cumin and salt. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. When there is about one minute left place slices of Monterey Jack Cheese on patties, close lid to grill and let cheese become soft. During the last couple of minutes of grilling the patties, place the onion kaiser rolls, cut side down, along the outer edges of the grill rack to toast lightly. To assemble burger spread a generous amount of the Cilantro-Lime Aioli on the cut side of the top roll. Place the pattie on the cut side of the bottom of the roll. Add chopped lettuce, 2 slices of avocodos, 1 teaspoon salsa, 1 tablesspoon of bell pepper mixture, 1 teaspoon sour cream and three of the cruncy torilla strips. Add top of roll and serve.