Santa Fe

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 lbs ground chuck
1/4 tsp shaved dark chocolate
2 tblsp. pine nuts, chopped
1/4 tsp chipolte chili pepper
1/4 tsp ground cinnamon
1 tblsp mild diced green chile (canned)
1/4 cup Sutter Home Pinot Noir
1 tsp Kosher salt

Mustard Mayo:
1/4 cup brown mustard
1/8 cup chopped fresh cilantro
1/4 tsp chipolte chili pepper
1/2 cup mayonnaise

Vegie Mix:
Spray vegetable oil
1/3 cup sliced portabella mushrooms
1/3 cup sliced onions
3 tblsp. mild diced green chile (canned)
1/4 tsp. chipolte chile pepper
1/4 tsp. ground cinnamon

4 tblsp vegetable oil for brushing on the grill rack
6 sourdough buns split
2 avocados sliced into 12 slices
6 slices of pepper jack cheese, each slice cut in half
12 pieces of baby spinach



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

To make the patties: Combine the ground chuck, chocolate, pine nuts, chipolte chili pepper, cinnamon, diced green chile, Sutter Home Pinot Noir, and salt in a large bowl. Handle the meat mixture as little as possible and shape into 6 patties. Place in a dish, cover with plastic wrap and place in refrigerator.

Make the Mustard Mayo:
Combine the mustard, cilantro, chipolte chili powder in a small bowl and fold in the mayonnaise. Cover with plastic wrap and place in the refrigerator.

Make the Vegie Mix:
Spray the bottom of a small fry pan with vegetable oil spray. Combine mushrooms, onions, green chile, chipolte chili pepper and cinnamon in a small bow. Put this mixture in the fry pan and saute until onions are brown. When done place on the side and cover with foil to keep warm.

When the grill is ready brush the grill grate with vegetable oil. Cook the burgers for 5 minutes per side. After 4 minutes on the 2nd side criss cross two half slices of pepper jack cheese on the burger and close the lid to melt the cheese. Cook for one minute and remove the burgers from the grill. Open the buns and place the soft insides on the grill for one minute. Reomove the buns from the grill.

Place a tblsp of vegie mix on each bottom roll and place a hamburger on top. Place the avocado slices on the grill and cook for one minute. Place two slices on top of each burger criss-crossing the avocado slices. Put two pieces of baby spinach on top of the avocado slices. Spread Mustard Mayo on the inside of the top buns and place the tops
over the hamburgers.

Makes 6 hamburgers.