New Mexico Alfredo burgers

Pairs well with:


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


2 lbs ground chuck or sirloin
1 egg
1/4 cup chopped yellow onion
1 clove minced garlic
1/2 of a 4 1/2 ounce can chooped green chile or 1 fresh grilled, peeled and chopped green chile
2 T black pepper
1/2 t salt
2 T whipping cream
2 T Sutter Home Zinfandel Alfredo topping
1 8oz package of italian cheeses w/parmesan(usually 5 cheese)
1/2 pint – 2 T whipping cream
1/8 t nutmeg
1/2 can chopped green chile or 1 fresh grilled, peeled and chopped green chile
5 chopped sun-dried tomatoes
1 clove minced garlic
1 T dry minced onion
1 t white pepper
1 1/2 cups frozen corn
Spinach glazed topping
3 cups chopped spinach
5 chopped sun-dried tomatoes
Olive oil for glazing
fine grated parmesan cheese
Buns Any buns – I use onion, green chile or french bread
Olive oil for light brushing
Garlic salt w/parsley flakes
fine grated parmesan cheese
Olive oil for grill brushing



Heat grill to med-high Blend meat with potato masher while adding remaining ingredients in any order. Mix for 2 minutes. Form 6 patties and set aside. Add all spices to whipping cream and whisk. Add cheese then remaining ingredients. Mix well and set aside. Chop spinach and sun-dried tomatoes. Add about a tablespoon of olive oil for glazing. Mix well and set aside. Brush inside of buns with olive oil. Lightly sprinkle with garlic salt/parsley. Lightly sprinkle with parmesan cheese and set aside. Brush grill with olive oil Cook patties 6-7 minutes on one side. Turn and cook the same on the other side. While patties are cooking, place buns on grill until toased golden. About 1 minute before removing the patties, top with 1/4 – 1/2 cup Alfredo topping. You can place some topping on bottom bun if desired. After topping is melted, remove patties to bottom bun. Top with spinach and sun-dried tomatoes glazed. Sprinkle with parmesan cheese and place top bun. Enjoy!