Gaucho Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Jicama and Three Pepper Slaw:
1 medium red pepper, julienned
1 medium yellow pepper, julienned
1 medium poblano pepper, julienned
2 cups jicama, peeled and julienned
4 scallions, white and green parts, julienned
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons adobo sauce from canned chipotles
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon salt
Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon lime juice
1/2 teaspoon salt
2 pounds ground sirlion
2 chipotle chilies in adobo sauce, finely chopped
1/2 cup scallions, white and green parts, finely chopped
1/4 cup Sutter Home Zinfandel
2 teaspoons salt
vegetable oil for brushing grill
6 Kaiser rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium hot. To make the jicama -three pepper slaw, combine the red pepper, yellow pepper, poblano pepper, jicama, scallions and cilantro. In a separate bowl,whisk together the lime juice,olive oil, adobo sauce, honey, ground cumin and salt. Pour over the vegetable mixture and toss to combine. Refigerate until ready to serve. To make the chipotle mayonnaise, combine in a food processor, the mayonnaise, chipotles, lime juice, and salt. Process until chipotles are chopped fine and the ingredients are blended. Refigerate until serving. To make the patties, combine the ground sirloin, chipotles, scallions, zinfandel, and salt. Combine just until well blended. Divide the mixture into six equal portions and form into patties. Brush the grill rack with oil and place patties on rack, cover and grill for about four minutes, turning and grilling for about another four minutes or until medium rare. Place the rolls on the grill cut side down and toast lightly. To assemble, spread 1 tablespoon of the mayonnaise on each side of the rolls. Place a burger on the bottom half of each roll and top with one fourth cup of the jicama-three pepper slaw. top with the other half of the rolls and serve,