Grilled Peach Salsa Burger with Avocado and Vidalia Onions

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

Flavors combine and explode in the Grilled Peach Lime Salsa Burger with Avocado and Vidalia Onions. This burger uses local ingredients and merges them with other regions of America creating a melting pot of flavors.


2-3 Tbsp vegetable oil (for brushing grill rack)

2 Peaches (reserve for salsa)
2 Vidalia Onions
2-3 tsp Colavita Olive Oil
salt and pepper

Grilled Peach Lime Salsa:
2 grilled peaches
1/4 cup fresh Vidalia Onion chopped
1/4 cup fresh cilantro chopped
1/4 cup fresh red pepper chopped
1 fresh jalapeno seeded and chopped
2 tsp Tabasco Brand Chipolte Pepper Sauce
1/2 tsp garlic granulated
1/2 tsp red pepper powder
1 Tbsp lime zest
Juice of 1 lime

2 California Avocados
lime juice

2 lbs ground chuck
1/4 cup Sutter Home White Merlot
2 tsp cumin
1 tsp garlic granulated
2 tsp salt
1 tsp pepper

6 kaiser buns
2-3 Tbsp softened butter
chili powder
6 radicchio leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

When grill is ready brush grill rack with with vegetable oil to prevent sticking. Peel peaches and slice into 1/2 inch slices. Peel and slice onion into 1/8-1/4 inch slices. Brush onion with olive oil and sprinkle with salt and pepper. Place peaches and onions on grill rack cooking 3-5 minutes on each side. Remove both from heat. Let peaches cool. Keep onion slices warm.

When peaches have cooled , dice them in 1/4- 1/2 inch pieces. Mix in medium size bowl, peaches, fresh onion, cilantro, red pepper, jalapeno, pepper sauce, garlic, red pepper powder, lime zest and juice. Cover and set aside keeping cool.

Peel and slice 2 avocados into 1/2 inch slices. Place in a dish and sprinkle with lime juice to prevent browning. Cover tightly with plastic wrap and set aside.

In a large bowl handling as little as possible mix chuck, 1/4 cup wine, cumin, garlic, salt and pepper. Form into 6 equal patties to fit the size of bun. Place on platter cover with plastic wrap.

When grill is ready place patties on grill rack. Cook for 5-8 minutes on each side for medium. On cut sides of buns spread butter and sprinkle with chili powder and salt to taste.
Placing cut sides down on grill toast until browned. During last 2 minutes of grilling place cheese slices on grilled patties. Cover grill until cheese melts.

To assemble burgers, on bottom bun place lettuce leaf and top with grilled patty. Top patties with equal slices of avocado slices and grilled onion. Using a slotted spoon , to drain extra liquid , add salsa and top with bun.