Smokey Salsa Verde Burgers with Jalapeno Mayonnaise and Jicama Pear Slaw

Pairs well with:

Cabernet Sauvignon

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


Jalapeno Mayonnaise:
1/2 cup mayonnaise
2 teaspoons freshly squeezed lime juice, divided
1 teaspoon ground cumin
1 small shallot, peeled and minced (about 1 tablespoon)
1 large diced jalapeno pepper; stem, seeds, and membranes removed and discarded
Jicama Pear Slaw:
1 Anjou pear; peeled, cored and chopped into 1/4-inch pieces
3/4 cup jicama, peeled and julienned (about 1 small)
3 red globe radishes, thinly sliced (about 2-tablespoons)
2 teaspoons sea salt, divided
1-1/2 pounds ground chuck
2 tablespoons Sutter Home White Cabernet Sauvignon
1/4 cup bottled salsa verde*
1 tablespoon liquid smoke
Colavita Olive Oil for grill
2 tablespoons butter, softened
6 seeded hamburger buns, split
6 ounces smoked mozzarella cheese, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make mayonnaise, in a small bowl mix mayonnaise, 1-teaspoon lime juice, cumin, shallot and jalapeno. Stir together until blended. Cover and refrigerate until ready to assemble burgers. To make slaw, in a medium bowl stir together pear, jicama, radishes, 1/2-teaspoon sea salt and remaining 1-teaspoon lime juice. Cover and refrigerate until ready to assemble burgers. To make patties, in a large bowl put beef, wine, salsa verde, liquid smoke and remaining 1-1/2 teaspoons sea salt. Mix together with a fork lifting through meat to avoid compacting. Divide mixture into 6 equal portions and form into patties slightly larger than the buns. When grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 7 minutes on each side for medium. During the last few minutes of cooking, spread softened butter on cut side of buns. Place buns, buttered side down, at the sides of the grill rack to toast slightly. About 2 minutes before patties are done, top each with about 1-ounce of the mozzarella to allow cheese to melt slightly. To assemble burgers, spread an equal amount of the jalapeno mayonnaise over the split side of each bun bottom. Place a patty, cheese side up, on each. Then with a slotted spoon, place an equal portion of the slaw onto the top of each patty. Add bun tops and serve. Makes 6 burgers. *For testing purposes, I used La Costena – medium.