Gaucho Rib-Eye Burgers with Cabernet Chimichurri

Pairs well with:

Cabernet Sauvignon

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


Cabernet Chimichurri:
1/4 cup plus 2 Tbsp. Colavita extra virgin olive oil
1/4 cup Sutter Home Cabernet Sauvignon
2 Tbsp. red wine vinegar
3 Tbsp. finely minced flat leaf parsley
3 finely minced garlic cloves
1/2 tsp. red chili flakes
2 Tbsp. honey
Smoky Avocado & Bacon Mash
8 slices pre-cooked bacon
2 medium sized Haas avocados, peeled, pitted, and coarsely chopped
6 ounces soft French style goat cheese
1 canned chipotle pepper in adobo sauce, seeded and finely minced
2 lbs. boneless, rib-eye steaks, coarsely chopped and ground in a food processor
1 1/2 tsp. kosher salt
vegetable oil, for brushing on the grill rack
6 plain kaiser rolls, split
6 large tomato slices
6 lettuce leaves



Preheat a gas grill to medium high. To make the Cabernet Chimichurri, in a medium bowl, whisk together the olive oil, Cabernet Sauvignon, red wine vinegar, parsley, garlic, chili flakes, and honey. Reserve 3 Tbsp. for the patties and 1/4 cup for serving. Set the remainder aside. To make the Smoky Avocado and Bacon Mash, place bacon in a fire-proof non-stick skillet and cook on the grill rack, turning frequently, until bacon is heated through and crisp, 3 to 5 minutes. Remove from heat and cool until bacon can be handled. Crumble bacon into a large bowl and add the avocados, goat cheese, and minced chipotle. Stir together with a fork while slightly mashing some of the avocado pieces. Cover and set aside until serving. To make the patties, in a large bowl, combine the reserved 3 Tbsp. Cabernet Chimichurri, ground rib-eye meat, and the salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes per side for medium. Baste burgers with the chimichurri during the last few minutes of cooking. During the final minutes of grilling the patties, place the rolls cut side down on the outer edges of the grill rack to toast lightly. To assemble the burgers, brush the cut sides of the rolls lightly with the reserved 1/4 cup of chimichurri. On each roll bottom place a tomato slice, a lettuce leaf, a patty, and a generous amount of the avocado mash. Add the roll tops and serve.