Piccadillo Burgers

Pairs well with:


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


1 fire roasted red pepper
1/2 of white onion
2-3 cloves of garlic
1 tablespoon of tomato paste
1/4 tsp of Sea Salt
1/4 tsp of fresh ground mixed peppercorns
Special Sauce
1/2 cup of mayonaise
Pinch of Saffron
1 tablespoon of Sofrito (see above)
A pinch of Sea Salt
A pinch of fresh ground mixed peppercorns
1 pinch of saffron
1 tbsp of fresh squeezed lime juice
1 pound of ground Chuck
1 tsp of Garlic Powder
1 tsp of Onion Powder
1 tsp of Sea Salt
1 tsp of fresh ground mixed peppercorns
2-3 Tablespoons of Sofrito (see above)
Pompeii Olive Oil
Thick slices of Red or Vidalia Onions
Olive Oil
Sea Salt and Pepper
Cuban Bread Buns
Olive Oil
Slices of Mexican Melting Cheese
Special Sauce (see above)



In a food processor, add red pepper, onion, garlic, tomato paste, sea salt and pepper. Pulse four or five times till combined. Place in a bowl and set aside. In a small bowl, place mayo, saffron, sofrito, sea salt and pepper and stir well. Set aside. In a small bowl, add saffron and lime juice. Set aside. In a large bowl combine gently ground chuck, garlic powder, onion powder, sea salt, pepper, and sofrito. Make a well in the center of the meat mixture, add lime/saffron mixture and close up well. Mix gently again. Form patties and brush outside with olive oil. Set aside. Brush onions with olive oil and salt/pepper both sides. Heat up grill to hot, grill patties to desired doneness. Halfway of burgers getting done, grill onions till just softened. When patties are just about done, add cheese to melt on top. Brush buns with olive oil and grill till lightly toasted. Assemble buns with a smear of special sauce on both top and bottom. Add a slice of onion on one, burger on other. Serve.