Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


10 slices serrano ham, cut into 1/4 inch pieces
2 lbs. ground chuck
1/2 cup aged manchego cheese, grated
1 1/2 cups sharp cheddar cheese, shredded
3 tbp. fresh chives, coarsely chopped
1/2 cup Spanish pimentos, diced
1/2 cup mayonnaise
3/4 tsp. black pepper, coarsely ground
Oil for grill
6 potato hamburger rolls
2 cups romaine lettuce, coarsely chopped



Prepare a medium-hot fire on a charcoal grill, or turn on gas grill to medium-high. Place serrano ham in grill-safe frying pan and put pan on grill. Fry 7 minutes stirring frequently until serrano ham begins to crisp. Remove pan from heat and allow ham to cool slightly. Crumble ground chuck in a large bowl. Add the grated manchego cheese, then add the serrano ham, including any rendered fat. Gently toss mixture until combined, Divide mixture into 6 evenly-sized portions. Shape into patties which will fit the rolls, and set aside. In a different bowl, add the shredded cheddar cheese, chives, and pimentos. Gently toss mixture to combine ingredients and set aside. Place mayonnaise in a small clean bowl. Stir in ground black pepper until combined and set aside. Brush the grill rack with oil. Place the patties on the rack and grill for 4 minutes. Turn patties over and top with the cheddar cheese mixture, evenly divided among the patties. Cover grill and grill for 3 minutes. Remove patties from grill and allow to rest, covered loosely with aluminum foil, for 5 minutes. While the patties are resting, split the rolls and place on the grill for 1 minute to warm. Remove rolls and spread mayonnaise mixture on the cut sides of the top and bottom buns. On each bottom bun, place romaine lettuce, even distributed among the 6 rolls. Place patties on the romaine lettuce, then place the top buns on the patties and serve.