The Fiesta Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Fiesta Pico:
1 bunch of cilantro
1 cup of white onions
2 jalapeno deseed an membrane removed
2 cups chopped beefsteak tomatoes
juice of a lime
1 TBSP of Colavita Extra Virgin Olive Oil
2 tsp of garlic salt
1 tsp of freshly ground pepper.
Fiesta Patties:
2 and 1/2 cups of Queso Blanco/Mexican Melting Cheese grated
1 and 1/2 pounds of ground chuck
3 TBSP of minced garlic
1 and 1/2 tsp salt
1 tsp freshly ground pepper
1/4 cup of Sutter Home Chardonnay
vegetable oil, for brushing the grill
1/4 cup of melted butter
3 large pita rounds cut in half



Fiesta Pico: Wash cilantro well. Pick the cilantro leaves from the stem and place in a small bowl. Using kitchen scissors, cut the cilantro into small pieces. Place the prepared cilantro into a large bowl. Chop white onion, jalapeno, and tomatoes. Add to the bowl with the cilantro. Squeeze juice of one lime into the bowl. Add Olive Oil, garlic salt and pepper. Cover and refrigerate until ready to assemble the burgers. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. Fiesta Patties: Grate cheese. Place 2 cups of the cheese into a large bowl. Add ground chuck, garlic, salt, pepper, and wine. Mix ingredients together handling the mixture as little as possible to prevent compacting. Patty the meat into 6 equal portions. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until internal temperature reaches 160 degrees F. During the last few minutes of cooking, brush the melted butter on both sides of the 6 halves of Pitas. Place Pitas on grill on the outer edges of the rack to toast lightly. Toast both sides of Pita. To assembe the Fiesta Burgers, gently open the Pita to make a pocket. Place the hamburger in the pocket. Fill the pocket with 2 – 3 TBSP of the Fiesta Pico and then top with 1 TBSP of the reserved cheese. Serve.