Serrano Hamburger with Manzanilla Mayonnaise

Pairs well with:

Cabernet Sauvignon

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


Manzanilla Mayonnaise:
2 garlic cloves, finely chopped
½ teaspoon kosher salt
1 teaspoon anchovy paste
2 tablespoons Colavita Extra Virgin olive oil
2 tablespoons sherry vinegar
3 tablespoons Manzanilla green olives, finely chopped
2 tablespoons pimientos, drained
1 cup mayonnaise
2 Spanish onion slices, sliced ¼ inch thick
Colavita Extra Virgin olive oil, for brushing the Spanish onion slices Kosher salt, for sprinkling on each side of the onion slices
1.75 pounds ground chuck
4 ounces Serrano Ham, finely diced
1/4 cup Sutter Home Cabernet Sauvignon
1 tablespoon Spanish onion, grated
2 garlic cloves, finely chopped
2 teaspoons kosher salt
Vegetable oil, for brushing grill rack
9 ounces aged Manchego cheese, ~ 1.5 ounces per patty
6 Seedless Hamburger buns, split
6 Romaine Lettuce Leaves, coarsely chopped
6 tomato slices



Preheat a gas grill to medium, or prepare a medium-hot fire in a charcoal grill with a cover. To make the Manzanilla Mayonnaise, place the garlic cloves on a flat work surface and sprinkle the kosher salt over the garlic. Use the side of a large knife blade to work the salt into the garlic until it forms a paste. Place the garlic paste, anchovy paste, olive oil and sherry vinegar in a medium size bowl. Whisk the ingredients together until the garlic and anchovy pastes are completely incorporated. Add the green olives, pimientos and mayonnaise to the mixture, and stir well to combine the ingredients. To make the grilled onions, skewer each slice, brush both sides with olive oil and sprinkle them with kosher salt. Grill them for 2-3 minutes on each side. Remove the onion from the skewers, give them a coarse chop, and stir them into the Manzanilla Mayonnaise mixture. Refrigerate the mixture until time to assemble the burgers. To make the patties, combine the chuck, ham, wine, onion, garlic and salt in a large bowl. Handle the meat as little as possible to avoid compacting it, but mix the ingredients well. Divide the mixture into 6 equal portions and form into patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, which is about 4-5 minutes. Turn the patties and continue grilling until done, which is about 4-5 minutes. During the last few minutes of cooking, place the cheese on the patties and cover the grill to melt the cheese. Also, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the Manzanilla mayonnaise on the cut sides of the buns. On each bun bottom, place ¼ cup of the chopped romaine lettuce, the patty, and one slice of tomato. Add the bun tops and serve. Makes 6 burgers. Ms. Jamie Martin, Madison, Alabama