Sloppy Frenport (French, Portuguese) Burger

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.


Chourico (Portuguese sausage) and pepper topping
2 cups chopped sweet onion
4 teaspoons minced fresh garlic
1 packet Sazon Goya (coriander and annatto)
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon salt
1 teaspoon cayenne pepper
1 Tablespoon chopped fresh flat-leaf parsley
3 Tablespoons Saloio Portuguese olive oil or Bertolli Extra Virgin Olive Oil
1 lbs.chourico, skin removed and chopped
3 cups chopped green bell peppers
3 cups chopped red bell peppers
1 cup cucumber, peeled and puree in blender
2 cups water
1 15 oz. can tomato sauce
1 1/2 pounds ground chuck
1/2 pound ground pork
1/2 cup minced sweet onion
1 Tablespoon minced fresh garlic
1 1/4 teaspoons allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon celery salt
1/8 cup White Zinfandel
1/2 cup smashed boiled potatoes (plain)
2 Tablespoons vegetable oil, for brushing on the grill rack
6 Portuguese rolls or 6 hard rolls, any kind



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

To make the chourico and peper topping, combine the onions, garlic, Sazon Goya, paprika, onion powder, garlic powder, salt, cayenne pepper, parsley and oil in a medium cast iron dutch oven and place on grill rack. Cook the onion mixture for 10 minutes, stirring often and scrapig the bottom of pan, add chourico and cook until onions are soft and chourico is browned, about 10 minutes longer.
Add green and red peppers, cucumber, water and tomato sauce. Bring to boil and boilfor 30 minutes. Stirring occasionally. Remove the pan from the grill and set aside.

To make patties, combine beef, pork, onion, garlic, allspice, salt, cayenne pepper, celery salt, White Zinfandel and smashed potatoes in a large bowl. Mix well. Divide the beef mixture into 6 equal patties.

Brush the grill rack with oil. Place the patties on the rack and grill 7 minutes on each side, turning once.

To assembe the burgers cut each roll in half and on each bottom place 1/4 cup chourico topping, patty and another 1/4 cup chourico topping. Add tops of rolls and serve.