Sunny Gulf of Mexico Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Florida’s culinary history is rich with Spanish and Mexican heritage. This burger’s bright, spicy flavor influences reflect Florida, Spain, and Mexico to me.


Romesco Mayonnaise:

1 cup Hellman’s Mayonnaise

2 tablespoons Colavita Extra Virgin Olive Oil

2 teaspoons red wine vinegar

1 teaspoon lemon juice

1 teaspoon hot sauce

2 cloves garlic, crushed or minced

1 teaspoon sweet smoked pimento (Spanish paprika)

1/4 teaspoon ground cayenne pepper

1/4 teaspoon sea salt

Burger Patties:

3 cloves garlic

1 teaspoon fresh thyme leaves, (or 1/4 t. dried thyme)

1/2 teaspoon crushed red pepper flakes

3/4 teaspoon ground black pepper

3 tablespoons Sutter Home Pinot Noir

1/2 pound Johnsonville Chorizo sausage, (2 links)

1 1/2 pounds ground chuck

2 teaspoons sea salt

Citronette Salad:

3 Florida Navel Oranges

1 small jicama, julienne

1 red bell pepper, julienne

1 small red onion, 1/8 inch lengthwise slices

3 tablespoons flat leaf parsley

1 teaspoon orange zest, (reserved from navel oranges)

2 tablespoon orange juice, (reserved from navel oranges)

3 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

1 tablespoon Colavita Extra Virgin Olive Oil

to Finish the Burgers:

3 tablespoons Colavita Extra Virgin Olive Oil

6 -1 ounce slices jack cheese

6 fresh ciabatta rolls, split

2 cloves garlic, peeled

1/2 teaspoon sea salt



Using real wood charcoal, prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Stir together all of the ingredients for the Romesco Mayonnaise.

Cover and refrigerate until ready to serve burgers.

Prepare the burger patties:

On a cutting board with a chef’s knife, chop together the garlic, thyme leaves, crushed red pepper flakes, and black pepper until finely minced. Scrape into a medium glass or ceramic 13×9 inch baking dish and add the wine. With the tip of a knife, make a slit in the sausage casings. Remove and discard the casings. Break up the sausage with your fingers and add it to the wine mixture, stirring lightly with a fork to combine all of the ingredients. Place the ground chuck in the baking pan with the sausage mixture and sprinkle the salt over the chuck. Gently blend all of the ingredients being careful not to overwork the meat. Form the mixture into six patties roughly the size of the rolls without compressing them too tightly. Make a light indentation in the center of each patty with two fingers to help keep the burgers from doming while cooking. Cover the dish with plastic wrap and set aside.

To make the citronette salad, using a zester or grater, remove enough zest from one orange to equal 1 teaspoon. Set aside in a small glass or ceramic bowl. With a sharp paring knife, remove the peel and outer membrane from the oranges. Cut out the orange sections between the membranes and put the supremes into a medium glass or ceramic bowl. Squeeze 2 tablespoons juice from the orange centers and add to the zest. Toss the jicama, bell pepper, red onion, and parsley with the supremes. Whisk the vinegar, lemon juice, salt, black and cayenne peppers into the orange juice and zest. Drizzle in the olive oil and whisk to incorporate. Push the salad to one side of the bowl and pour the dressing into the bottom of the bowl. Cover with plastic wrap and refrigerate until ready to serve the burgers.

When the grill is ready, brush the grill rack with olive oil, place the burger patties on the rack, and cover the grill. Allow to cook for 5 to 6 minutes. Meanwhile, pull the salad, mayonnaise, and cheese from the refrigerator. Toss the salad with the dressing, taste, and adjust seasoning if necessary. Flip the burgers over to cook for an additional 3 minutes. While the burgers cook, brush the cut sides of the rolls with olive oil and place along the edge of the grill rack, cut-side down to lightly toast for about 1 1/2 minutes. Top the burgers with cheese and finish cooking the burgers for an additional 2 minutes. Remove the rolls, rub the toasted sides with the garlic cloves and sprinkle with salt. Remove the burgers to a heat resistant platter.

To assemble the burgers, spread a generous amount of the mayonnaise on the bottom half each roll. Top with a burger patty, the citronette salad, and finally the roll top. Your Sunny Gulf of Mexico Burgers are ready to serve!