Spicy Fiesta Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 lb Apple Cider Bacon
Fiesta Sauce:
½ cup ketchup
½ cup apricot preserves
2 Tbs apple cider vinegar
1 jalepeno pepper, seeded and finely chopped
2 lbs ground chuck
3 Tbs chopped fresh cilantro
3 cloves chopped garlic
2 Tbs mayonnaise
2 chipotle peppers in adobo chopped
¼ cup Mole sauce
1 package of Sazon Seasoning
½ cup Sutter Home White Zinfandel
2 tsp kosher salt
Grape seed oil, for brushing grill
6 slices pepper jack cheese
6 Kaiser Rolls, split



Directions: Preheat grill to medium-high heat, around 350-400 degrees. Using a cast iron skillet or griddle on the grill, cook the bacon until almost crisp. Remove from pan and drain off extra grease. To make the fiesta sauce, combine the ketchup, preserves, vinegar and jalepeno in a small bowl. Mix well to combine. Cover the bowl and refrigerate until serving. To make the burgers, combine the ground chuck, cilantro, garlic, mayonnaise, chipotle peppers, mole sauce, sazon seasoning, wine and salt in a large bowl. Careful not to over handle the mixture, mix well to combine. Divide the mixture into 6 equal portions and form into patties. Carefully wipe the grill rack with the oil. Place burgers on the grill rack, cover and grill until bottom is seared but not burned, about 4-5 minutes. Turn burgers and continue grilling another 5 minutes for a medium burger or 6-7 minutes for a medium well done burger. Place a slice of pepper jack cheese each burger. Place sliced rolls on the coolest section of the grill to gently toast. Remove the rolls when golden brown. Turn off grill. To assemble the burgers, spread the toasted rolls with the fiesta sauce. Place the burger on the bottom half of the roll. Top the burger with 2-3 slices of bacon. Cover with the roll top and serve. Makes 6 Spicy Fiesta Burgers