Spicy Serrano Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 egg, beaten
1 TBSP worcestershire sauce
3 cloves garlic, minced
2 TBSP ginger, grated
1 tsp ground cumin
1 tsp crushed coriander
1/2 cup cilantro, chopped
2 serrano peppers, seeded and minced
1 1/2 cups dried bread crumbs
1 cup French fried onions
2 pounds ground beef
Vegetable oil for brushing the grill rack
Yogurt sauce:
1/4 tsp salt 3 serrano peppers, seeded and minced
1/3 cup cilantro, chopped
1 cup plain yogurt
6 potato-bread hamburger buns
1/2 cup whole fresh basil leaves



Preheat a gas grill to medium-high heat. Combine the beaten egg, Worcestershire sauce, garlic, ginger, cumin, and coriander. Whisk together. Add 1/2 cup cilantro and 2 minced serrano peppers. Toss all ingredients. Add the bread crumbs and french fried onions, then toss again. Gently add the ground beef and work all ingredients together, being careful to handle the beef as little as possible. Form the beef mixture into 6 equal patties. Brush the grill rack with oil. Cook the patties over a medium-high grill for 4 minutes per side. Allow the patties to rest for at least 2 minutes before plating. Place salt, 3 serrano peppers and 1/3 cup cilantro into a food processor and pulse 5 times to combine. Add yogurt. Set the food processor to low for 10 seconds to combine all ingredients throughly. Toast the hamburger buns on the medium-high grill for 1 minute. Place the cooked patties on the bottom buns, one patty per bun. Place a generous amount of the yogurt mixture on top of the patty. Top the burger with the basil leaves and the top buns.