Purple Desert Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/4 pound purple potatoes
2 poblano chili peppers
1/2 cup mayonnaise
1 1/2 teaspoons paprika
1/2 teaspoon Cholula Hot Sauce
1/8 cup Sutter Home Zinfandel
1 tablespoon Colavita Extra Virgin Olive Oil
1 egg
2 pounds ground chuck
1/8 cup Spicy V8 Juice
3 garlic cloves minced or pressed
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt
2 tablespoons Cholula Seasoning
2 to 3 tablespoons Colavita Olive Oil, for brushing on the grill rack
6 slices pepper-jack cheese
6 onion-cheese-Kaiser rolls, split
3 cups shredded purple/red cabbage
1/2 medium red onion sliced
1 1/2 California avocados (sliced)
1 1/2 cups Rojo’s Pico de Gallo Salsa (drained)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Pierce potatoes with a fork and wrap in aluminum foil and grill for 25 minutes or until tender.
Grill poblano peppers for 10 minutes or until skins ‘pop’.

While potatoes and peppers are cooking prepare Chipotle Mayonnaise by combining mayonnaise, paprika and Cholula Hot Sauce in a small dish, set aside.

To make the patties, peel and finely dice cooked potatoes and peppers combine with Sutter Home Zinfandel, Colavita Extra Virgin Olive Oil and egg in a large bowl and mash with fork. Add ground chuck, V8, garlic, cumin and salt to potato mixture and combine, handling as little as possible. Shape into 6 patties to fit the bun size. Sprinkle top of each patty with 1 teaspoon Cholula Seasoning.

Brush the grill rack with oil.

Place the patties on the rack, cover, and cook, turning once, until done to preference, approximately 7 to 10 minutes on each side for medium.

Place the cheese slices on the patties during the last 3 minutes of grilling.

Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread 1 heaping tablespoon of Chipotle Mayonnaise over the cut sides of the rolls. On each roll bottom, divide evenly shredded cabbage and onion, place a patty and top with slices of avocado (divided evenly), and 1/4 cup pico de gallo. Add the roll tops and serve.