Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 small red onion
3 tablespoon Colavita extra-virgin olive oil
1 small ripe California avocado
1 fresh pineapple ring
6 tablespoon Colavita extra-virgin olive oil
3 tablespoons chopped fresh cilantro
2 limes
¼ cup Colavita extra-virgin olive oil
¼ teaspoon kosher salt
2 cups fresh white bread crumbs
1/2 cup whole milk
1 medium size Vidalia onion
1 garlic clove
1 egg
2 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 teaspoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
2 lbs ground sirloin
.5 lbs ground pork
Vegetable oil for seasoning the grill
4-ounce jar of roasted tomatoes
6 slices Manchego Cheese
¼ teaspoon smoked paprika
6 large Kaiser Rolls, sliced in half
3 tablespoon extra virgin olive oil
2 cups chopped romaine lettuce



Preheat a gas grill to a medium-high heat.

To prepare the salsa, cut the onion into 1-inch thick slices, while using a toothpick to keep the slice together. Brush the onion slices with olive oil and place on the grill. Grill the onion for 5-7 minutes on each side, until the onion is tender and has begun to caramelize. While grilling the onion, peel the avocado and split in half, removing the seed. Slice the pineapple into 1-inch rings. Brush the avocado and pineapple with olive oil and place on the grill. Grill the avocado and pineapple 2 minutes on each side and remove. Dice the onion, avocado, and pineapple into ¼ inch squares and place in a glass bowl (note: only 1 cup of the diced pineapple is needed). Add the cilantro, juice of 2 limes, ¼ cup olive oil, salt, and combine. Cover with plastic wrap and keep cool for future use.

To prepare the patties, combine the bread crumbs and milk in a large mixing bowl and let sit for 5 minutes or until all of the liquid has been absorbed. Finely chop the onion and add to the mixture. Crush the garlic clove and add. Lightly beat the egg and add. Add in the salt, pepper, ketchup, Worcestershire, and paprika and mix thoroughly. Next, mix in the ground sirloin and pork, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties slightly larger than the bun. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.

When the grill is ready, brush the grill rack with vegetable oil and place the patties on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. During the last two minutes of cooking, place equal portions of the roasted tomatoes slices and a slice of Manchego cheese on each patty. Then lightly sprinkle equal portions of the smoked paprika on top of the cheese and close the grill lid. When the patties are ready, remove and place on a tray and loosely cover with foil to keep warm.

To prepare the rolls, slice the Kaiser rolls in half and lightly brush olive oil on the cut side of each roll. Lightly toast on the grill for approximately 20 seconds.

To assemble the burger, add equal portions of the chopped romaine lettuce to the bottom halves of the bun followed by equal portions of the salsa. Add the burger patty and then the top half of the bun.