Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Brava Sauce:
2 tablespoons Grey Poupon Dijon Mustard
1 tablespoon tomato catsup
1 tablespoon mayonnaise
1 or 2 tablespoons red, hot pepper sauce(according to your tolerance!)
Paella Mixture for the Patties:
2 tablespoons Colavita Extra Virgin Olive Oil
1 medium onion, chopped
4 large cloves garlic, minced
6.5 oz. Spanish chorizo, cut into ½“ pieces and chopped in batches in a mini food processor to a medium consistency, (not paste!)
1/4 cup frozen green peas
24 pimento stuffed Spanish Manzanilla olives, sliced
1 large lemon, zest finely grated and the juice
1/3 cup medium or long grain white rice (not instant or quick rice!)
3 cups Sutter Home Pinot Grigio wine
1 pound ground sirloin
1 egg, well beaten
Vegetable oil for brushing the grill rack
6 hamburger buns, split



Prepare a very hot fire in a charcoal grill with a cover, or preheat a gas grill to high. To make the Brava Sauce, combine the mustard, catsup, mayonnaise and red, hot pepper sauce in a small bowl. Mix well, cover and refrigerate until needed for assembling the burgers. To make the Paella Mixture, you will need a large, fireproof skillet with a lid. Put the skillet on the very hot grill and add the olive oil. Immediately add the onion and cook, uncovered, stirring occasionally until it is soft and transparent, but not browned. This will take 10-15 minutes. Add the garlic and stir it into the onion for one minute. Add the chorizo, peas, olives, lemon zest and lemon juice and mix them into the cooked onion and garlic. Continue to cook a few more minutes until the chorizo softens and imparts its orangish-red color to the rest of the mixture. Add the rice and mix it in thoroughly. Add 2½ cups of wine (reserving the remaining ½ cup), stir and then cover. Cook, checking and stirring every five minutes until all the liquid is absorbed and the rice is al dente, this will take about 15 minutes. If the rice is still too hard at the center, gradually add some or all of the reserved ½ cup of wine, cover and cook another 5 to 10 minutes. If the rice is al dente, but there is still liquid in the skillet, continue to cook, uncovered, until all the liquid is absorbed or evaporated and the Paella Mixture begins to fry in the skillet. Immediately remove the skillet from the grill and close the grill cover. If using a gas grill, reduce the temperature to low and close the cover. Tip the skillet sideways and discard all but 2 tablespoons of the oil that drains to the side. Transfer the Paella Mixture to a bowl and cool by placing the bowl of Paella Mixture in the refrigerator or freezer for up to 30 minutes, stirring occasionally. To make the Patties, when the Paella Mixture is cool, add the ground sirloin to the same bowl along with the beaten egg. Mix all together thoroughly. Divide the contents of the bowl into 6 equal portions and form each portion into a 4" burger. Handle the mixture as little as possible, however these patties must be firmly compressed to prevent them from cracking apart while grilling. Open the grill and brush the rack with vegetable oil to prevent the burgers from sticking. The charcoal should now be at a perfect medium temperature for grilling. If using a gas grill, be sure to raise the temperature to medium. To cook the patties, place them on the grill rack and close the cover. For medium-rare burgers, cook the first side for 4 to 5 minutes, then gently and carefully turn the patties, close the cover and cook for 3 to 4 minutes on the second side. During the last few minutes of cooking, place the split buns, cut-side down, on the edges of the grill rack to lightly toast them. To assemble the burgers, spread each cut side of the buns with about 1 teaspoon of Brava Sauce. Place a burger onto the bottom half of each bun, then place the top half of each bun onto each burger and serve.