Wine Varietal: Pinot Grigio
1/2 cup Colavita Olive Oil for brushing grill
Zesty Fiesta Sauce:
1/8 cup Sutter Home Pinot Grigio Wine
1 tablespoon Tabasco Chipotle Pepper Sauce
1 mashed avocado
1/4 cup sour cream
1/4 cup Dijon Mustard
1/4 cup finely chopped black olives
1/4 cup finely chopped mushrooms
1/4 finely chopped tomatoes
1 jalapeno pepper slice (from a jar) finely chopped with seeds removed
1 teaspoon ground coriander seed
1 teaspoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 pounds ground chuck hamburger
6 tablespoons Zesty Fiesta Sauce (from above, saving rest for later use)
6 slices Provolone Cheese
6 hamburger buns with sesame seeds
Preheat a gas grill to medium high heat and grease grill 5 minutes before ready to cook with most of Colavita Olive oil, saving some to brush buns with later.
To make the sauce, in a one quart saucepan mix wine, Chipotle Sauce, avocado, sour cream, Dijon Mustard, egg, black olives, mushrooms, tomatoes, jalapeno pepper, coriander, oregano, garlic salt, and onion salt, and mix well. Set aside for later use.
In a large bowl combine hamburger, egg, 6 tablespoons Zesty Fiesta Sauce from above, and and mix well with hands handling as little as possible. Form into 6 patties and place on preheated grill. Cook covered on each side 4-6 minutes until done. While burgers cooking place saucepan on grill and cook sauce until almost reaches a boil, stirring occasionally. Remove and cover and set aside for later use. When burgers are almost done place cheese slices onto each patty and cook about 1-2 minutes until cheese slightly melted. While burgers cooking lightly brush buns with olive oil and while cheese melting place buns on grill for about 1-2 minutes or until lightly toasted. Place patties on bottom bun and spread one tablespoon Zesty Fiesta Sauce evenly over each burger. Spoon any remaining sauce over top bun. Yields 6 servings.