Spanish Sliders

Pairs well with:


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


3/4 pounds ground chuck
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 small (2-inch) soft buns or rolls, split
1/2 cup coarsely grated Manchego Cheese
1/2 cup fig jam
6 arugula leaves
6 slices ham



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

To make the patties, combine the beef, salt, and pepper in a bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into mini patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 2 minutes each side for medium.

During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

During the last minute of cooking, place equal amounts of the cheese on each patty to melt.

To assemble burgers, spread the fig jam over the cut sides of the rolls. On each bun bottom, place an arugula leaf, a patty, and a piece of ham. Add the bun tops and serve.