Hay Mamacita it’s a Fajita Burger!

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 serrano chili
4 heaping tablespoons fresh cilantro rough chopped, about 1/4 bunch
1 cup mayonnaise
4 Roma tomatoes, seeded and diced to a medium chop
1/2 medium onion, diced to a medium chop
Limejuice from 1/2 Mexican or Key lime
1 teaspoon Kosher salt
4 heaping tablespoons fresh cilantro, rough chopped, about 1/4 bunch
1 serrano chili
1 avocado
3 chili poblanos
1 large onion
1/4 cup Colavita olive oil
1 teaspoon Kosher salt
1/2 cup Sutter Home Pinot Grigio
2 pounds skinned fajitas
4 tablespoons masa harina
4 teaspoons fajita seasoning
Zest of 2 Mexican or Key limes
1 tablespoon fresh minced garlic
2 talbespoons Colavita olive oil
2 teaspoons Kosher salt
fresh ground pepper to taste
Vegetable oil for brushing grill rack
1 cup Queso Fresco (a Mexican cheese) grated
6 slices Monterrey Jalepeno Jack cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the cilantro mayonnaise, dice a serrano chili finely (you may seed the chili if you do not want the heat). Mix serrano and cilantro with the mayonnaise and keep refrigerated or on ice until ready to use. To make the salsa, combine tomatoes, onion, limejuice, salt and cilantro. Dice the serrano chili finely (you may seed the chili if you do not want the heat). Add to tomatoe mixture. Slice an avocado in half and in half again. Discard the seed: peel off the skin and rough chop. Add to tomatoe mixture. Gently mix all ingredients together and set aside. To make the rajas, char the poblanos until black on all sides by lying on the grill and rotating. When completely charred immediately put in a paper bag and close tight for about 15 minutes. In the meantime slice the onion in 1/4 inch slices. Heat the olive oil in a 10 inch fireproof skillet on a medium hot grill. When hot add the onions and salt and cook until soft. When the poblanos have been in the bag for at least 15 minutes take them out and peel off the charred skins. Slice on one side, open flat and gently scrape out and discard seeds. Slice the poblanos in 1/4 inch wide long strips. Add the poblanos and the wine to the onions and continue to cook down until evaporated. Set aside and keep the rajas warm. Cut the fajitas into 2 inch pieces and put into a food processor in 3 separate batches. Pulse for a 10 count & pause, then 7 count & pause and then 5 count until fajitas reach the consistency of ground meat. Combine all the meat together in a medium size bowl and add the masa harina, fajita seasoning, lime zest, minced garlic, olive oil, salt & pepper blending well, careful not to over mix. Divide the meat into 6 equal portions and form into patties to fit the buns. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the grill, cover and cook, just until done to preference, 3 to 4 minutes on each side turning once. Divide the Queso Fresco into 6 portions and during the last minute of grilling add a mound to the top of each burger and cover with one slice of jack cheese per burger. Remove from heat and let rest while grilling the buns by putting each half cut side down and toasting slightly. To assemble the burgers, spread each side of the bun with the cilantro mayonnaise and place a patty on the bottom of each bun cheese side up. Next add a mound of the rajas and top off with salsa followed by top bun and serve.