Succulent Smokey Spanish Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 lb ground chuck
1/2 cup Sutter Home merlot
2 tablespoons smoked spanish paprika
2 tablespoons chopped fresh cilantro
1 teaspoon chopped garlic
1 teaspoon salt vegetable oil for brushing grill rack
4 burger buns
4 teaspoons crumbled goat cheese
1 sliced vidalia onion
2 tablespoons spanish capers
1/2 cup mayonnaise



Combine ground chuck, wine, paprika, cilantro, garlic, and salt in large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide into 4 portions and make into patties. Slice the onions and place on aluminum foil with small amount of vegetable oil just to coat. Combine the mayonnaise and capers. Brush the grill rack with vegetable oil. Place patties on rack, cover, and grill until browned on bottoms, 3-4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Near the end of cooking time, place 1 teaspoon of goat cheese crumbles on top of each burger and allow to melt. Place aluminum foil with the sliced onions on the grill with burgers, stirring occasionally until limp. Toast the burger buns cut side down on grill.