Spanish Gazpacho Beef Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Gazpacho Salad:
1/3 cup diced cucumber, peeled and seeded
½ cup diced ripe tomatoes
1/3 cup diced green bell pepper
½ cup diced onion
1 teaspoon Spanish sweet smoked paprika
2 minced or pressed cloves garlic
¼ teaspoon salt
1 Tablespoon Colavita Extra Virgin Olive Oil
¼ teaspoon ground cumin
Tomato Cream Cheese:
½ cup whipped cream cheese
¼ cup diced sun-dried tomatoes
Roasted Red Pepper Spread:
¾ cup drained jarred roasted red peppers
¼ cup chopped sun-dried tomatoes
1 Tablespoon Colavita Gran Riserva Balsamic Vinegar
¼ teaspoon ground cumin
½ teaspoon Spanish sweet smoked paprika
Patties: 2 pounds ground beef chuck
1 Tablespoon Spanish sweet smoked paprika
4 cloves minced or pressed garlic
1-½ teaspoons salt
1 teaspoon ground cumin
Vegetable oil for brushing on the grill
6 sandwich rolls, split



Prepare a medium hot fire in a lidded charcoal grill. To make the Gazpacho salad, combine the cucumber, tomatoes, green bell pepper, onion, paprika, garlic, salt, olive oil and cumin in a medium bowl. Let stand at room temperature, stirring occasionally; drain well before serving. To prepare the tomato cream cheese, combine the cream cheese and sun-dried tomatoes in a small bowl. To prepare the roasted red pepper spread, place the roasted red peppers, sun-dried tomatoes, vinegar, cumin and paprika in a food processor. Process until smooth; remove to a small bowl. To prepare the patties, combine the ground beef chuck, paprika, garlic, salt and cumin thoroughly but gently in a large bowl. Divide into 6 equal portions and form into patties. When grill is ready, brush grill rack with vegetable oil. Place patties on rack; cover and cook, turning once, 5-6 minutes on each side, or until to desired doneness. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of grill to toast lightly. To assemble the burgers, spread tomato cream cheese over cut sides of roll bottoms. On each roll bottom, place a beef patty and drained gazpacho salad. Spread cut side of each roll top with toasted red pepper spread and place on top of the burgers. 6 Servings