Strawberry Margarita Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Strawberry Margariita Sauce:
12 Large Strawberries
1 Large Red Onion
½ Of a Red Bell Pepper
1 tbsp Diced Jalapeño Pepper
4 oz Tequila
12 oz Strawberry Margarita mix
¼ tsp Salt
¼ tsp Black Pepper

5 slices Thick Cut Bacon
1 tbsp Finely Diced Jalapeño pepper
2 tbsp Strawberry Margarita Mix
1 ½ tsp Salt
1 ½ tsp Black Pepper
1 ½ tsp Cayenne Pepper
½ cup Shredded Asiago Cheese
2 tbsp Worcestershire Sauce
3 lbs Ground Chuck

9 oz Asiago Cheese
6 French Hamburger Buns
¼ cup Grated Parmesan Cheese
¼ tsp Red Food Coloring
1 tbsp Softened Butter
36 Fresh Spinach Leaves


Prepare a medium-hot fire in a charcoal grill with a cover.

To make strawberry margarita sauce cut tops off strawberries and slice each berry into ¼ inch slices place berries in a 13 x 9 glass casserole dish. Remove the skin of the onion and Cut onion in half, removing the ends. Cut each onion half into strips about ¼” wide, and add them to the casserole dish. De-seed red bell pepper and cut into ¼” wide strips. Then cut the red pepper strips in half so they are about 1″ long, and add them to the casserole dish. De-seed jalapeño pepper and dice. Add 1 tbsp jalapeño pepper to the casserole dish. Cover the casserole dish mixture with tequila, strawberry margarita mix, salt, and black pepper. Mix ingredients, cover, and put in refrigerator or cooler for 30 minutes. After 30 minute marinade is complete, pour strawberry margarita mixture into non stick skillet and reduce over medium heat, stirring occasionally, about 40 min, or until strawberries have dissolved and the mixture has a thick syrupy texture. Cover and move off heat until serving.

To make the patties, start while strawberry margarita sauce is reducing. Cook bacon over medium heat, flipping once, until crisp, about 15 min. Let bacon cool, then finely dice. In a large bowl combine diced bacon , 1 tbsp finely diced de-seeded Jalapeño pepper, 2 tbsp Strawberry Margarita Mix, 1 ½ tsp salt, 1 ½ tsp black pepper, 1 ½ tsp Cayenne pepper, ½ cup shredded Asiago cheese, 2 tbsp Worcestershire sauce, 3 lbs ground chuck and mix. Divide mixture evenly and form into 6 patties.

Place the patties on the grill rack, and grill uncovered about 1 min. Cover with grill cover and continue to cook until browned on the bottoms, about 3 minutes. Flip the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last 3 ½ minutes of cooking, place 1 ½ oz of Asiago cheese on each patty and cover. Then during the last 2 minutes of cooking place the rolls, cut side down, on the outer edges of the rack to toast lightly, and cover.

In a small plastic bag, massage together ¼ cup grated parmesan cheese, with ¼ tsp red food coloring. Pour mixture onto wax paper, allow to dry for 1-2 min. Using a small pastry brush, coat the rim (cut side) of each toasted bun top with butter. Then role the rim of bun through the colored cheese until coated. Buns should look like the salted rim of a margarita glass.

To assemble Strawberry Margarita Burgers place burger patties on top of the bottom cut side of bun. Divide Strawberry Margarita sauce into 6 portions. Place an equal amount of the Strawberry Margarita sauce on each of the 6 burgers. Then place 6 fresh spinach leaves on top of the Strawberry Margarita sauce. Finally, place cheese rimmed bun on top, and serve.

Makes 6 burgers