Sunshine State Burger with Sunset Sauce and Key Lime Salsa

Pairs well with:


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


½ lb ground sirloin
1 lb 70/30 ground beef
2 tbsp Key lime juice (Persian lime can be used)
1 tsp fresh ground sea salt
1 tsp fresh ground pepper
12 medium shrimp- raw, peeled and deveined (Florida pink preferred)

Sunset Sauce
¼ c Hellman’s Mayonnaise
½ tsp orange zest (Florida or California orange can be used)
1 tsp cumin
¼ c hot n spicy cocktail sauce

Key Lime Salsa
¾ cup chopped fresh tomato
¼ cup minced Vidalia Onion
4 spring onions
½ tsp Key lime juice (Persian lime can be used)
1 tsp chopped cilantro
2 tbsp Sutter Home Moscato Wine
2 tbsp chopped avocado
1 tsp orange zest
1/8 tsp fresh ground sea salt

6 Arnold Sandwich Thin Buns (or any quality bun) buttered


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

To make the patties, carefully combine ground sirloin, beef, key lime juice, salt and pepper handling as little as possible. Shape into 6 patties. Press 2 shrimp onto the top of each patty.

Sunset Sauce: Whisk all ingredients together and refrigerate.

Key Lime Salsa: Combine all ingredients in small bowl, cover and refrigerate.

When the grill is hot brush with oil and place the patties shrimp side up on the rack. For medium well cook 5-6 minutes then carefully flip and cook additional 4 minutes. After burgers have been flipped place buttered buns on the grill to toast.

Spread Sunset Sauce on both sides of cut buns. Place burgers on bottom buns and top with equal portions of Key Lime Salsa and then top burgers with remaining buns.