Spicy Chipotle Lime Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Mexican chipotle tostadas


1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 cup canned black beans, drained and rinsed
1/3 cup low-sodium chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

2 cloves garlic, minced
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce)
2 tablespoons fresh lime juice
2 teaspoons honey
½ teaspoon salt
1/8 cup extra virgin olive oil
2 cups finely shredded red cabbage
6 radishes, julienned
½ cup fresh cilantro, roughly chopped

2 pounds ground chuck
1/4 cup Sutter Home Merlot
4 shallots, finely chopped
1 tablespoon minced garlic
2 teaspoons adobo sauce
1 tablespoon ground cumin
1 teaspoon ground coriander
2 tablespoons Worcestershire sauce
2 teaspoons Kosher salt
1/3 teaspoon freshly ground black pepper

¾ sour cream
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
Vegetable oil, for brushing on the rack
6 whole wheat rolls
6 slices pepper-jack cheese


Preheat a gas grill to medium-high heat. Add 1 tablespoon olive oil to a fire-proof pan and place over the heat. Add the cumin and cook for 1 minute, then add the black beans and cook, stirring for 1-2 minutes more. Add the chicken broth and cook, while smashing the beans, until a thick sauce is formed, about 6-8 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper, stir, and set aside.

In a small bowl, add the minced garlic, adobo sauce, 2 tablespoons lime juice, the honey, and ½ teaspoon salt. Slowly whisk in 1/8 cup olive oil to make a dressing. Add the cabbage, radishes and cilantro and toss well. Set aside.

To prepare the patties, add the ground chuck to a large bowl. Add the Merlot, chopped shallots, 1 tablespoon minced garlic, 2 teaspoons adobo sauce, 1 tablespoon cumin, coriander, Worcestershire sauce, 2 teaspoons salt and 1/3 teaspoon pepper. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form into patties.

Mix the sour cream with 1 tablespoon lime juice and 1 teaspoon lime zest and set aside. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook for 5-7 minutes on each side, turning once, for medium. Meanwhile, return the pan with the black beans to the grill to warm through, about 5 minutes. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly. Place one slice of the cheese on top of each patty, close the grill cover, and melt the cheese for 1-2 minutes. To assemble the burgers, spread 1/8 cup of the black bean spread on each of the roll bottoms and top with a patty. Top each patty with about 1/3 cup of the chipotle slaw and top with a heaping tablespoon of the lime sour cream. Add the roll tops and serve.