Gaucho Burgers with Chimchurri Sauce

Pairs well with:

Cabernet Sauvignon

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


Chimchurri Sauce:
2 cups flat-leaf parsley tightly packed
4-6 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 cup Colivita Extra Virgin Olive Oil
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 1/2 pounds ground chuck
1/2 pound Spanish chorizo, finely ground
2 tablespoons Sutter Home Vineyards cabernet sauvignon
1/2 cup red onion, finely minced
3 garlic cloves, finely minced
1/2 cup flat-leaf parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil for brushing on the grill rack
6 ciabatta rolls, split
6 slices Manchega cheese
1 thinly sliced red onion



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make chimchurri sauce, combine parsley, garlic, cumin, oregano, olive oil, vinegar, salt, black pepper and red pepper flakes in a food processor and blend until smooth (approximately 20-30 seconds). Refrigerate until ready to serve. To make the patties, combine the beef, chorizo, wine, onion, garlic, parsley, salt and pepper and mix well without compacting the meat. Divide the mixture into six equal portions and form into patties to fit the rolls. When grill is ready, brush grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once and continue grilling until done to preference, 5 minutes on each side for medium. Remove from heat and let rest while grilling bread. Place ciabatta rolls cut side down on the outer edges of the rack to lightly toast. To assemble the burgers, place a heaping tablespoon of chimchurri sauce on bottom half of roll, place a burger, top with cheese slice, red onion slices and ciabatta roll top. Serve immediately. Makes 6 burgers.