Got Your Mojo Back Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mojo Sauce:
1 tablespoon Extra Virgin Olive Oil
5 large cloves of garlic, thinly sliced
1 small Onion, diced
1/4 cup chopped cilantro
1/2 teaspoon Oregano
2 teaspoons Cumin
1/8 teaspoon Flavor Enhancer
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon lemon juice
2/3 cup Ranch dressing
1 teaspoon honey
2 1/2 lbs ground chuck
1 Tablespoon Steak Seasoning
1 tablespoon extra virgin olive oil
6 large sourdough buns
3 cups fresh spinach



Mix together in a bowl olive oil, garlic, onions, cilantro, oregano, garlic salt, cumin, Accent, salt, and pepper. Wrap in and seal in Heavy Aluminum Foil and place on a medium hot grill for approximately 10 minutes or until tender and then remove from grill. In bowl, mix contents of aluminum foil with lemon juice, ranch dressing, and honey. Set aside. Heat gas grill for 10 minutes on high. Form six patties from ground chuck. Season with Steak Seasoning. Brush Grill with olive oil and then place burgers on the hot grill. Turn grill down to medium heat, and then grill approximately 3 minutes on each side, turning only once. Remove burgers from grill and let stand for 5 minutes. Place sourdough buns inside down on grill, just until toasted. Assemble burgers by spreading mojo sauce on both sides of the burger, placing a burger on each bun, and topping the burger with fresh spinach leaves. Serve.