Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

This is my version of somewhat of a salad with zesty sauce on a zesty Spanish burger.You get the crisp refreshing Romaine lettuce hearts on the zesty Spanish burger. One stop meal with a burger and salad under one bun. And thanks to the Smoked Spanish Paprika, it gave the name to my burger, the Spanish Burger. Enjoy.



Creamy Horseradish Feta Mayonnaise:

1 1/4 cup Mayonnaise
1/4 cup heavy cream
2 Tablespoons sour cream
2 Tablespoons Horseradish
1 Tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 Tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 cup crumbled Feta Cheese


2 1/4 pounds ground chuck, (80/20)
1/2 pound ground smoked bacon (see note)
1/4 cup Sutter Home Merlot
1 Tablespoon Dijon Mustard
1 Tablespoon brown sugar
1 Tablespoon ancho chile powder
2 teaspoons smoke Spanish paprika
1 teaspoon ground cumin
2 teaspoon Kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cayenne pepper
2 teaspoons shallot, finely chopped

12 Slices Serrano Ham, thinly sliced

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 King Hawaiian buns, split

18 Romaine heart leaves

2 large ripe Beefsteak Tomatoes, sliced 1/2 inch thickness



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

To make the Creamy Horseradish Feta Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, horseradish, lemon juice, lemon zest, Worcestershire, salt and ground pepper until smooth. Add the feta and gently stir together. Set aside in a refrigerator.

To prepare the patties, In a large bowl, gently combine the beef, ground bacon, Merlot, Dijon, brown sugar, ancho chile powder, paprika, cumin, salt, pepper, cayenne and shallots. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of Serrano ham. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom toasted side of the buns with some of the Creamy Horseradish Feta Mayonnaise. Place the patties on each bun bottom. On top of each patty place, 1 slice of tomato, 3 Romaine Heart Leaves and a large dollop of the Creamy Horseradish Feta Mayonnaise. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.