Fire Roasted Pepper Tortilla Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds ground sirloin
2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons chopped garlic
Oilve oil, for brushing on grill
6 large flour tortillas
6 slices Monterey Jack Cheese
12 ounces canned Fire Roasted Red Peppers
6 whole Roasted Green Chiles, skinned and seeded
8 ounces sour cream
12 Califoria avocado slices
6 red onion slices
1 bunch of cilantro leaves



Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high heat. To make patties, combine the sirloin, salt, paprika, coriander, black pepper and cayenne pepper by tossing lightly. Divide equally into 6 patties. Brush the grill with Olive oil and place the patties on the grill, cover, and cook, turning once, allowing 5 to 8 minutes per side for medium doness. Place the Monterey Jack Cheese, Roasted red peppers and Green Chiles on top of patties during the last minute of grilling. Meanwhile, place the tortillas on the outer edge of grill to lightly warm. To assemble burgers place 1 Tablespoon Sour Cream on the bottom half of the tortilla then add the patty on top of the sour cream. Top that off with the avacado slices, red onion and cilantro leaves. Fold the tortilla to make a pocket around the patty and enjoy.