Half Moon Mayodijionero tort burger

Pairs well with:

Cabernet Sauvignon

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

Tortillas, at one time found only in a Mexican restaurant or home, today are everywhere.American BBQ s mean fun in the backyard with friends. A burger is all American. This burger is a fun twist on the usual burger fare. Although using familiar ingredients and condiments there are a few extra kicks. The burger shape, tortilla and mayodijionero spread add differences with a familiar flair. Everyone welcomes the Half Moon.



1 1/2 lbs ground sirloin

3 cloves fresh garlic

1/3 cup Sutter Home Cabernet Sauvignon

1/3 cup minced sweet onion

2 teaspoons salt

2 teaspoons pepper

1/3 cup herb bread crumbs

Mayodijonero Spread:

1/2 cup mayonnaise

1 tablespoon honey Dijon mustard

1 teaspoon fresh cilantro-finely chopped

12 slices center cut bacon

Vegetable oil, for brushing on the grill rack

For tort burger assembly:

2 medium tomatoes thinly sliced

12 slices jalapeño jack cheese

6 standard size flour tortillas

4 green onions chopped


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


To make the patties, combine the ground sirloin, garlic, Sutter Home wine, sweet onion, salt, pepper and bread crumbs in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in 6 equal portions and form into half moon shaped patties to fit a standard size tortilla that is folded in half. Loosely cover with plastic wrap and set aside.


To make the Mayodijonero Spread, combine all ingredients in a small bowl and mix well. Cover and refrigerate until ready to use


Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

When the grill is ready, brush the grill rack with vegetable oil. Place the half moon patties on the rack, cover, and cook, turning once until done to preference, 4 to 6 minutes on each side for medium. In order place two slices of the thinly sliced tomato, two slices of the cooked bacon and two slices of the jalapeño jack cheese slices on the patties during the last 1 minute of grilling. Place the tortillas on the outer edges of the rack for warming during the last 2 minutes of grilling. Turn the tortillas on other side after one minute of toasting (be sure to keep an eye on them during the two minute period in order to avoid burning). Once the tortillas are warm, spread the Mayodijonero on one side of the tortillas, add the half moon patty with the tomato, bacon and melted cheese. Add a tablespoon of chopped green onion and fold tortilla to complete assembly