Keys Orange Sunrise Salsa Burger with Key-lime, Sutter Home and Cilantro Mayonnaise.

Pairs well with:


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


2 pounds of ground sirloin
2 tablespoons of ketchup
2 tablespoons of soy sauce (low sodium)
2 fresh garlic cloves grated
1 1/2 teaspoon of fresh key-lime juice
1/4 teaspoon of fresh ground black pepper
1 teaspoon of kosher salt

Key-Lime, Sutter Home and Cilantro Mayonnaise
1 cup of mayonnaise
1/2 cup of sour cream
1 1/2 teaspoon of fresh key-lime juice
1/2 cup of fresh cilantro
1/4 teaspoon of kosher salt
1 teaspoon of Sutter Home sauvignon blanc

Orange Sunrise Salsa
4 tablespoons of Colavita extra virgin olive oil
2 medium red bell pepper, diced
2 medium yellow bell pepper, diced
1 medium red onion, diced
1 teaspoon of kosher salt
1/4 teaspoon ground coriander
1/2 teaspoon of ground mustard
1 teaspoon of ground peppercorn
1/2 tablespoon of fresh key-lime juice
1 cup of fresh orange juice

Other ingredients
3 tablespoons of vegetable oil, for brushing on the grill rack
6 Kaiser roles, halved
6 cups of fresh arugula leaves
6 1/4 cut tomato slices


Preheat gas grill to medium high. Gas grill must have a side burner

To make the patties, place the ground sirloin in a large bowl. In a medium bowl add ketchup, soy sauce, fresh garlic cloves, fresh key-lime juice, ground black pepper and kosher salt. Whisk all ingredients and combine with the ground sirloin. Handle the meat least possible to avoid compacting. Shape into six patties, then cover with plastic wrap and refrigerate.

To make the Key-Lime Sutter Home and Cilantro mayonnaise, place the mayonnaise, sour cream, fresh key lime juice, fresh cilantro, kosher salt, Sutter Home sauvignon blanc into a food processor and process until smooth. Place mayonnaise in a small bowl cover and refrigerate.

To make the Orange Sunrise Salsa, set the side burner to medium heat. Place a medium fireproof skillet on the side burner. Add Colavita extra virgin olive oil to the skillet; while the oil is heating add the red bell peppers, yellow bell peppers, red onion, kosher salt, ground coriander, ground mustard, fresh ground peppercorn, fresh key-lime juice, and fresh orange juice. Combine all ingredients and cook until liquid has been reduced, about 20 to 25 minutes. Place salsa in a medium bowl and set aside.

When the grill has reached medium high brush with the vegetable oil then place the patties on the rack. Cover and cook until done to preference 5 to 7 minutes on each side for medium. Place the cut sides of the bun down on the edges of the grill rack until toasted lightly, about 2 minutes.

To assemble the burgers, spread a generous amount of Key-Lime Sutter Home and Cilantro mayonnaise over top and bottom sides of the buns, place the grilled patties on each bun bottom and add three tablespoons of the orange sunrise salsa to the burger. On the top part of the buns add the arugula leaves and tomatoes and then serve.