Olé Burgers

Pairs well with:


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

Growing up in Southern California, with freshly grown and available produce, spoiled my taste buds. Grilled hamburgers and Mexican food are a favorite in my family. So I decided to introduce a tortilla and salsa to a favorite hamburger recipe. Why does a hamburger have to be served on a bun when there are so many other wonderful bun replacements!



3 ripe peaches, peeled and cut into ¼ inch cubes

1 ripe pear, peeled and cut into ¼ inch cubes

½ c. red bell pepper, chopped

2 tbs. fresh, chopped, cilantro

1 minced garlic clove

2 green onions, thinly sliced

2 tbs. canned, diced green chile peppers

½ lime, juiced


½ c. mayonnaise

½ c. sour cream

2 tbs. canned green chilies

1 tbs. horseradish


2 pounds ground chuck (20% fat)

¼ c. Sutter’s Home Zinfandel Wine

2 tbs. canned, diced green chile peppers

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. chile powder

2 tsp. paprika

1 tsp. cumin

½ tsp. ground coriander

2 tbs. fresh cilantro, chopped

1/8 tsp. black pepper

2 tsp. salt


6 flour tortillas

1 ½ c. Monterrey Jack cheese, shredded

6 tbs. cilantro, fresh, chopped


Turn grill to medium-high.

To make sauce, combine mayonnaise, sour cream, green chilies and horseradish. Set aside and keep chilled.

To make salsa, combine peaches, pear, red bell pepper, cilantro, garlic, green onions, green chile peppers and lime juice. Set aside.

To make patties, combine all ingredients in a large bowl and mix well trying to handle the meat as little as possible as meat may become dense. Divide the mixture into 6 equal portions and then form patties.

When grill is ready, using a paper towel, rub the grill rack with vegetable oil to prevent sticking. Place the hamburger patties on the rack and cook 3-5 minutes or until done to preference, then flip and cook for another 3-5 minutes. Do not push hamburger patties down as this will make patties dry.

Set burgers aside and turn gas grill up to high. Lay 6 tortillas on grill. Turn over after 2 minutes and sprinkle each tortilla with ¼ c. shredded Monterrey Jack cheese and 1 tbs. cilantro. Grill for another 2 minutes or until cheese is melted.

To serve, place 1 tbs. of sauce on tortilla, add a burger towards the top of the tortilla, top burger with salsa and gently fold tortilla sides in and then bring the bottom of the tortilla up encasing hamburger.