Tortilla Wrapped Beef Fajita Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


3 medium size ripe plum tomatoes, cored, seeded, diced
1/2 medium white onion, finely chopped
2 cloves garlic, finely minced or pressed
1/2 cup ketchup
1/2 fresh or bottled jalapeño pepper, seeded and minced
1/4 cup chopped cilantro
1/4 cup Sutter Home Pinot Grigio wine
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 pounds Angus ground chuck
2 tablespoons Worcestershire sauce
2 cloves garlic, finely minced or pressed
2 teaspoons chopped fresh oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
vegetable oil for brushing on the grill rack
6 Burrito Grande size flour Tortillas (10 inch diameter)
6 slices cheddar cheese
1 large avocado, cut into twelve slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Pico de Gallo Burger Sauce, combine the plum tomatoes, onion, garlic, ketchup, jalapeño pepper, cilantro, wine, salt, and pepper in a bowl and mix well. Set aside to allow flavors to meld.

To make the patties, combine the ground chuck, Worcestershire sauce, garlic, oregano, red pepper flakes, cumin and coriander in a large bowl and season with the salt and pepper. Handling beef as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into 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, about 5 to 7 minutes on each side for medium. Meanwhile, wrap tortillas in aluminum foil and place on the grill rack. During the last thirty seconds of cooking place a slice of cheese on each patty.

To assemble the burgers, place a warm tortilla on a cutting board or plate and visualize a horizontal line dividing the tortilla into equal parts. Place 2 of the avocado slices in the middle of the top portion of the tortilla, cover with a burger, and spoon Pico de Gallo Burger Sauce over the burger. Bring bottom half of tortilla over burger and condiments then fold in the right and left sides. Assemble remaining burgers and serve.