Summer Sangria Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 pounds of Black Angus beef
1 tablespoon fresh chopped Cilantro
1 teaspoon minced garlic
1 teaspoon spicy brown mustard
1 teaspoon ground black peppercorn
1 teaspoon kosher salt
1 teaspoon chipotle pepper spice
1 teaspoon Worcestershire sauce
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon brown sugar
1/4 cup Sangria (2 tablespoons reserved for brushing)

1 cup Mayonnaise
3 tablespoons spicy brown mustard
1 tablespoon horseradish sauce
2 teaspoons parsley
1 teaspoon cilantro
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce
Dash of lemon juice
Dash of Sangria

1 cup tomatoes, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup Vidalia sweet onion, diced
1 teaspoon parsley
1 teaspoon kosher salt
1 teaspoon minced garlic
1 cup Sangria

Vegetable oil, for brushing the grill rack
1 Ciabatta loaf, sliced into 6 equal parts and halved for buns
Garlic Butter mixture
6 large leaves of Romaine lettuce
6 medium slices of mozzarella cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the sauce, combine all of the ingredients in a bowl. Cover and set aside.

To make the salad, combine the ingredients in a bowl. Cover and set aside.

To make the patties, combine all spices, except the Sangria, with the hamburger and mix well. Add the Sangria and mix well.

Brush the grill rack with vegetable oil when grill is ready. Place the patties on the rack, cover, and cook about 8 minutes, or until brown on bottom. Turn the patties and brush top with Sangria. Cover and cook 8 minutes longer or until done.

During the last minute of cooking, place buns on outer edge of the grill and lightly brush with garlic butter mixture. Top burgers with mozzarella slices. Replace cover and cook.

To assemble the burgers, spread an ample amount of sauce on the cut sides of the bread. On each bottom, place leaf of lettuce, a patty, and salad. Add the roll tops and serve.