Sweet William’s Adobo Burger with Chimichurri Mayonnaise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I am inspired by my son, a U.S. navy corpsman who recently died in an accident while stationed at Camp Lejeune, NC. He loved his country, his family and especially my cooking. Burgers and especially these flavors were among his favorites, so it is my honor to create this burger in his memory.


1 large clove garlic

2 shallots

½ cup packed fresh flat leaf parsley

½ cup loosely packed fresh basil leaves

½ teaspoon kosher salt

½ teaspoon crushed red pepper flakes

¼ teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

½ cup prepared mayonnaise

¼ cup Sutter Home Cabernet Sauvignon

2 tablespoons honey

1 tablespoon low sodium soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon whole grain mustard

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 pounds 80% lean ground beef

½ cup fresh white bread crumbs

vegetable oil for grilling grate

1 ½ cups shredded Monterey Jack cheese

6 (4 ½-inch) bakery style hamburger rolls, split

6 slices ripe beef-steak tomatoes


Heat all burners in covered gas grill on high for 15 minutes or until very hot. To make chimichurri mayonnaise, with food processor running, drop garlic and shallot through feed tube to mince. Add parsley, basil, salt, red pepper flakes and black pepper; process until finely chopped drizzling olive oil through feed tube while processor is running. Reserve two tablespoons of herb mixture in small bowl. Add lemon juice and mayonnaise to food processor and process just until blended. Transfer chimichurri mayonnaise to a small bowl. In 1- cup measure, whisk wine, honey, soy sauce, Worcestershire sauce, mustard, salt and pepper until blended. In large bowl, combine ground beef, bread crumbs, reserved herb mixture and wine mixture lightly mixing with either a fork or hands until blended. Divide meat into 6 portions and gently form into 4 ½-inch patties, ¾-inch thick. Press center of patty down to ½-inch thickness forming a depression which will help cook patties evenly. Brush primary grilling grate with vegetable oil. Turn all other burners to low. Grill burgers on greased grill area, covered, 3 to 4 minutes per side or until cooked through. Top burgers with cheese during the last two minutes of grilling time. Toast cut sides of rolls on cooler grill side. Spread both sides of toasted rolls with chimichurri mayonnaise. Layer bottom half with tomato and a burger. Cover with roll top. Serves 6.