Tantalizing Tortilla and Guacamole Burgers Infused with Savory Salsa

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.


Savory Salsa:
1 can of diced tomatoes (14 oz)
3 roma tomatoes cut in half
4 green onions
3 medium jalapeno peppers
3 cloves of garlic
1 tablespoon garlic salt
1 teaspoon fresh cilantro
Juice of half of a medium lime
Guacamole Spread:
4 large ripe California avocados
1 cup of Savory Salsa
1 teaspoon of freshly ground black pepper
Juice of half of a medium lime
1 ¼ pounds ground chuck
¾ pound ground sirloin
1 tablespoon red pepper flakes
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons celery salt
1 cup of Savory Salsa
¼ cup of Pinot Noir
Vegetable oil for brushing grill rack
6 large (burrito size) flour tortillas
6 slices of pepper jack cheese
12 thin tomato slices
12 thin red onion slices



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the Savory Salsa, combine the diced tomatoes, roma tomatoes, green onions, jalapeno peppers and cloves of garlic in a food processor or blender and blend until smooth. Add the garlic salt, cilantro and lime juice and blend for an additional 15 seconds. Transfer to a large bowl and refrigerate until needed. To make the guacamole spread, cut the avocados in half. Remove the seed and scoop out the insides of the avocadoes into a large bowl. Using a potato masher, mash the avocadoes together until a chunky consistency is achieved. Add the savory salsa, black pepper and lime juice. Ground all of the ingredients together with the potato masher until well blended and refrigerate until serving. To make the patties combine the beef, red pepper flakes, kosher salt, ground black pepper, celery salt, Savory salsa, and Pinot Noir. Handling the meat as little as possible with wet hands, mix well. Divide the mixture into 6 equal portions and flatten into 6 patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the tortillas on the grill until slightly browned on each side. During the last minute of cooking, place a slice of pepper jack cheese on each burger. To assemble burger, spread the guacamole spread generously over one side of the tortilla. Place the patty near the top of one side of tortilla and top with two thin tomato slices and two thin red onion rings. Fold tortilla over like a taco and then fold in both sides. Makes 6 burgers