Southwestern SOS Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Since I live in Arizona, I am always drawn to the southwestern flavors that make dishes full of spice and flavor.I like some heat in my food and some sweetness as well to balance it out. I added the simple guacamole because it cools the pallet and compliments the crunch from the pico.


Onion-Jalapeno Jam:

2 sweet onions (finely sliced)

4 Jalapenos ( sliced, 2 seeded and 2 with seeds left in)

1/4 cup Sutter Home Winery Sauvignon Blanc

1/4 cup brown sugar

3 Tbsp honey

1/2 tsp kosher salt

1/4 tsp fresh cracked black pepper

2 Tbsp. Colavita Extra Virgin Olive Oil

Burger Patties:

2 pounds ground beef chuck

1/4 cup Sutter Home Winery Sauvignon Blanc

2 Tbsp. Colavita Extra Virgin Olive Oil

2 Tbsp. cilantro ( finely minced)

3 garlic cloves (finely minced)

1 Tsp kosher salt

1/2 tsp. fresh cracked black pepper


3 Avocados

2 Tbsp. cilantro (finely minced)

juice of 1 lime

1/2 tsp kosher salt

Pico de Gallo:

4 roma tomatoes (seeded and diced small)

1/2 English cucumber (finely diced)

4 green onions (finely diced)

2 Tbsp. fresh cilantro

juice of 1 lime

1/4 tsp kosher salt

1/8 tsp fresh cracked black pepper

6 slices pepperjack cheese

6 gourmet white hamburger buns


1. Preheat gas grill to 400 degrees.

2. In a heatproof saute pan, heat 2 Tbsp. olive oil. Add sliced onions and jalapenos, salt and pepper. Stir to coat mixture in olive oil. Shut grill. Stir every 5 minutes for 20- 22 minutes until onions and jalapenos are caramelized.

3. Add 1/4 Sutter Home Sauvignon Blanc, brown sugar and honey. Stir to coat. Shut grill. Stir every 5 minutes for 15 minutes until mixture has thickened to a jam like consistency. Remove from heat. Set aside in bowl to cool slightly.

To make pico:

4. Combine tomatoes, cucumber, green onions, lime juice, cilantro, salt and pepper till well combined. Set aside.

To make guacamole:

5. Scoop out avocado and mash with fork till chunky. Add lime juice, cilantro and salt till combined. Set aside.

6. To make patties, combine beef, 1/4 Sutter Home Sauvignon Blanc, olive oil, cilantro, garlic salt and pepper. Form 6 patties and make sure to push thumb into center of burger to prevent shrinkage.

7. Grill burger patties on high for 4 minutes per side for medium doneness. After flipping burgers, place heaping spoonful of pico de Gallo on each burger and top with 1 slice of pepper jack cheese. Last minute of cooking, shut grill to melt cheese.

8. Grill burger buns till lightly toasted.

To assemble burgers:

9. Place heaping spoonful of onion jalapeno jam on each bottom bun. Top with burger patty. Spread guacamole evenly over 6 bun tops.

10. Enjoy!!!