No-Fuss Fiesta Burgers

Pairs well with:


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


1 cup diced Spanish onion
2 garlic cloves, minced
1 ½ (10-oz.) cans tomatoes & green chiles
1 tablespoon Colavita extra virgin olive oil
2 tablespoons Colavita balsamic vinegar
½ cup chopped fresh cilantro
1 pound ground chuck
1 pound ground sirloin
1 (8-oz.) pkg. shredded Mexican 4-cheese blend
1 very ripe California avocado, mashed
¼ cup Sutter Home Zinfandel
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
6 soft kaiser rolls, split
6 romaine lettuce leaves



Preheat a gas grill to medium-high. To make the topping, combine the onion, garlic, tomatoes & green chiles, olive oil, and balsamic vinegar in a 10-inch non-stick, fire-proof skillet. Cover with lid and place on grill rack. Cook about 20 minutes, stirring occasionally, until most of liquid is evaporated. Remove the pan from the grill and let cool 10 minutes, uncovered. Stir in the cilantro, cover and set aside. To make the patties, combine the chuck, sirloin, cheese, avocado and Zinfandel in a large bowl. Handling 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. Sprinkle salt and pepper evenly on both sides of patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly. To assemble the burgers, on each roll bottom, place a lettuce leaf, a patty and an equal portion of the topping. Add the roll tops and serve. Makes 6 burgers