The Spicy Spanish Flamenco Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 ½ pounds ground chuck
1 large green pepper, diced
1 large red pepper, diced
1 Spanish yellow onion, diced
3 ribs celery, finely dined
1/2 cup Sutter Home Red Zinfandel (optional)
1 tbsp cayenne pepper
4-14.5 oz cans of Red Gold brand petite diced tomatoes w/onion, green pepper and celery (or any brand diced tomatoes)
2 teaspoons minced garlic
1 cup hot sauce
Warm Hamburger buns
Fresh Mozzarella (Buffalo) Cheese thinly sliced
Fresh, crisp iceberg lettuce



In large bowl, toss the diced peppers, onion, garlic, cayenne pepper and celery together. Measure out 1 ½ cup of the mixture and set aside. Add the wine, diced tomatoes and hot sauce to the bowl and stir for the Spicy Flamenco Sauce. Set aside. In another large bowl place the ground chuck and add the 1 ½ cup of the diced pepper mixture. Mix the chuck and vegetables, handling the meat as little as possible to avoid compacting it, mix well. Form six patties. Place the patties flat in a pan and add enough of the Flamenco Sauce to cover the patties to marinate for 15-20 minutes. Set aside the remainder of the sauce. In the meantime, lay down aluminum foil across the charcoal grill and let coals get hot, or set gas grill to medium. After the patties have set in the sauce 15-20 minutes and grill is hot, lay the patties on the foil. Continue to turn over the patties, spooning on the left- over tomato mixture, continuing to coat the burgers until desired temperature. Wrap the hamburger buns in foil and lay on the grill to warm. Remove the burgers and place on the warmed buns. Spoon on any remaining Flamenco Sauce; add sliced fresh mozzarella cheese and fresh iceberg lettuce. Enjoy with a glass of Sutter Home Red Zinfandel.