Strawberry Margarita Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Margarita marinated onions:
6 fresh limes, at room temperature
¾ cup tequila
3/8 cup triple sec (can substitute Grand Mariner)
1 Vidalia onion
½ cup fresh strawberries
1 lb chuck
1 lb sirloin
4 tbsp Sutter Home white zinfandel
1 ½ tbsp diced jalapeño pepper
2 tsp salt
½ tsp pepper balsamic vinegar, to drizzle on strawberries
vegetable oil, for brushing on grill rack
6 fresh kaiser rolls, sliced
6oz bunch of arugula



Heat grill to medium-high heat. To make the margarita marinade, first roll limes firmly, one by one, under the palm of your hand. Juice limes into a bowl, producing approximately 6 fl oz (3/4 cup) of juice. Set aside one juiced lime to use for zest. Add tequila and triple sec to the lime juice. Dice 6 tbsp of onion; slice the remainder into rings. Place both diced onion and rings into the margarita marinade To make the patties, first dice 3 tbsp strawberries; set remaining strawberries aside. Remove diced onion from marinade. Grate lime to produce 2 tsp zest. Combine chuck, sirloin, diced strawberries, diced onion, lime zest, white zinfandel, jalapeño, salt, and pepper in a large mixing bowl. Mix well, being careful not to compact the beef. Divide mixture into six equal portions and form into patties. Slice remaining strawberries and drizzle with balsamic vinegar. Brush grill with vegetable oil. Cook the patties for 4 minutes on each side. Flip the burgers only once during cooking. At the same time, remove onion rings from the marinade and cook on the grill; tin foil will help keep the onions from slipping through the grill rack. In the last minute of cooking, lightly toast roll halves on the outer edge of the grill. To assemble burgers, place each patty on a toasted roll bottom, then top with arugula, sliced strawberries, marinated onion rings, and the toasted roll top. Makes 6 burgers.