The Picadillo Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


¾ cup chopped pickled vegetable (spicy)
½ cup sour cream
1 cup shredded cheddar cheese
2 cups shredded Iceberg lettuce
1 cup chopped fresh tomatoes
Hot Sauce to taste
Have all ingredients set aside and ready to go.
2 pounds ground chuck
3 Tablespoons Sutter Home Sauvignon Blanc
1 Medium onion chopped
¾ cup chopped green olives
½ cup raisins
2 cloves garlic finely chopped
1 tablespoon capers
1 teaspoon dried oregano
2 teaspoons Salt
1 teaspoon ground pepper
Vegetable oil, for brushing on the grill rack
6 Soft Kaiser rolls sliced



Chop your vegetables and tomatoes and then shred your lettuce and cheese. Set all of that aside for now. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chuck, Sauvignon Blanc, onions, olives, raisins, garlic, capers, oregano and salt and pepper in a bowl. Handle the meat just enough to mix all the ingredients. Divide the mixture into 6 patties large enough to fit the rolls. When the grill and your burgers are ready, brush the grill rack with vegetable oil. Place the patties on the rack, cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, place the rolls on a cooler side of the grill to get warm and toasted. To assemble the burgers, remove the Kaiser rolls onto a serving platter. Place a couple of spoonfuls of the chopped pickled vegetables onto the bottom of the roll. Top that with a burger, shredded cheese, lettuce, tomato and a dollop of sour cream, hot sauce to taste and serve. Makes 6 burgers