‘’Tex-Mex Veracruz Cheeseburger”

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Tex-Mex Vera Cruz Sauce
2 tablespoons Colavita Extra Virgin Olive oil
1/2 cup white onion, chopped
2 garlic gloves, minced
1 medium green Bell pepper, seeded, and finely chopped
1 large Jalapeno pepper, stems and seeds removed, finely chopped
3/4 cup Roma tomato, seeded and chopped
1/2 cup Sutter Home Merlot, divided
2 tablespoons fresh Cilantro, chopped and divided
2 tablespoons pitted green olives, chopped
2 tablespoons pitted black olives, chopped
1 teaspoon dried Mexican Oregano

2 pounds fresh ground Chuck 76/24
1/2 pound Johnsonville Grilling Chorizo
1 tablespoon chili powder
1/2 teaspoon cumin
2 teaspoons salt or to your personal taste
2 teaspoons pepper or to your personal taste
Colavita Pure olive oil for brushing the grill
1 1/2 cups shredded Colby Jack cheese

6 fresh Ciabatta buns
3 tablespoons butter at room temperature
1 1/2 cups shredded and chopped lettuce
3/4 cup fresh Hass Avocado, skin removed, seeded, and diced


Preheat a gas grill to medium high.

Place a large ovenproof skillet on the grill; add the olive oil, onions, garlic and peppers. Sauté until the onions are almost clear. Add the tomatoes; 1/4-cup wine, Cilantro, the peppers, the olives, Oregano, and continue to cook, stir occasionally, until the sauce thickens, about 10-12 minutes.

Meanwhile, in a large mixing bowl gently blend the ground chuck, Chorizo, the remaining wine, chili powder, cumin, salt, pepper, and form 6 patties slightly larger than the buns. Prepare the grill with the olive oil, place the patties on the grill. Grill 5-7 minutes on each side or to your preferred doneness. With 2-3 minutes left on the patties place 1/4-cup cheese on top of each patty.

Butter the insides of the buns and place on the grill when you add the cheese to the patties to turn a light golden brown. Remove and equally spread the Vera Cruz sauce on the insides of the buns. Place a cooked cheeseburger patty on the bun bottom; add 1/4 cup of the lettuce and 2 tablespoons Avocado on each. Cover with the bun top. Serve immediately.