Manchego Sangria Burgers with Southwest Slaw

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Sangria Sauce:
1 ¼ cup Sutter Home Cabernet Wine
fresh squeezed orange juice from 1 large orange (about ¼ cup)
1/3 cup sugar
1 8 oz. can pineapple slices in it’s own juice (reserve the juice for sangria sauce)
2 firm but ripe peaches, about 6 to 7oz. each, cut in half and seeded
Southwest Slaw:
2 tablespoons Colavita Extra Virgin Olive Oil
2 ½ teaspoons kosher salt, divided
1 ¼ teaspoons black pepper, divided
1 Spanish onion cut into slices, about ¼ to ½ inch thick
1 large red bell pepper
9 large garlic stuffed Spanish olives from a jar, chopped (about ½ cup)
3 cups shredded green leaf lettuce
Beef Patties:
2 pounds ground chuck
¼ cup fresh chopped cilantro
remaining 2 teaspoons kosher salt
remaining 1 teaspoon black pepper
Vegetable oil, for brushing grill rack
6 oz. manchego cheese, sliced
6 Kaiser rolls, split



Directions: Pre heat a gas grill to medium high heat. To make the sangria sauce, combine the wine, orange juice, sugar, and pineapple juice drained from can in a 1qt. non stick, fire proof pan. Add the pineapple slices and peach halves and marinate the fruit in the sauce for 15 minutes. In a small bowl mix the olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, reserving the remaining salt and pepper for the ground chuck patties. Using a pastry brush, coat both sides of the onion slices with the seasoned olive oil. To the pre heated grill rack, add the whole red pepper, onion slices, marinated peach halves and pineapple slices and cook over Direct High heat and close lid. Set the wine sauce aside until all the fruit and vegetables are finished cooking. Grill the pepper for 15 minutes, turning frequently until blackened and blistered all over. Grill the onion slices, and the peach halves 4 minutes on each side, and grill the pineapple slices 2 minutes a side. When the pineapple slices and peaches are cooked, place on a plate to cool, and when the onion slices, and red bell pepper are cooked place them in a medium size bowl and cover with plastic wrap for 15 minutes. Place the wine sauce on the grill rack over Indirect-Heat and close lid. Stirring frequently, cook the wine sauce for about 40 minutes, until the liquid has reduced to about 1/2 cup. When the fruit has cooled, peel away any tough skin from the peaches and discard. Dice the peach halves and pineapple slices into medium size chunks and add to the sauce after it has reduced to ½ cup, and set aside. To make the southwest slaw, peel, core and seed the red pepper and dice into medium size chunks and add them back into the medium size bowl. Dice the onion slices and add to the bowl along with the chopped garlic stuffed olives and shredded lettuce. Toss and set aside. To make the patties, combine the ground chuck with the cilantro, remaining 2 teaspoons of kosher salt and remaining 1 teaspoon black pepper. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil so the meat patties will not stick. Place the patties on the rack, cover and cook turning once, until done to preference, about 4 to 5 minutes on each side for medium. During the last 2 minutes of cooking add the cheese slices to the patties, and during the last minute of cooking add the rolls, cut side down, on the outer edges of rack to toast lightly. To assemble the burgers, place a mound of slaw to the top of the bottom bun, add the meat patty, and top the meat patty with a generous amount of sangria sauce. Add the roll tops and serve.