Spanglish Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 large vidalia onion
1/2 cup Sutter Home Chardonnay
3 fresh bay leaves
1 tablespoon sugar
4 slices precooked chopped bacon
3/4 cup of corn
2 lbs of 80% ground sirloin
1 cup spanish chorizo
1/2 cup fresh thyme
1/2 tsp. spanish paprika
2 teaspoon spicy seasoned salt
1/4 cup Colavita Olive Oil
6 slices English White Cheddar
6 ciabatta rolls
1 cup of mayo
1 cup of ketchup
1 avocado



Begin by preparing vidalia onion marmelade. Chop 1 large vidalia onion and carmelize in pan with a 1/2 cup of Sutter Home Chardonnay, 3 fresh bay leaves, 1 tablespoon of sugar and cook until syrupy. Fold in 4 slices of precooked, chopped bacon and 3/4 cup of corn. set aside. Next begin burger preparation by combining in a bowl, 2 lbs of 80% ground sirloin, 1 cup of spanish chorizo small dice, 1/2 cup of fresh thyme, 1/2 tsp. of spanish paprika, 2 teaspoons of spicy seasoned salt. Mix together and hand shape burgers in 6 even patties. Preheat grill and brush grill with Colavita olive oil. Place burger patties evenly on grill and cook until medium rare or desired temperature. Place 1 slice of English White Cheddar on each patty and soften. Take ciabatta rolls and lightly char on grill then smear on half of roll with mayonaise and one half with kethup. Place one burger patty on top of each bottom of roll. Dollop vidalia onion marmelade on top of each burger patty, then place a slice of avocado on top. Conclude burger with the top of the roll and serve.