Wine Varietal: Zinfandel
We love Mexican food and I wanted to make a different and unusual. As we lave enchilads I developed this recipe and it turned out great.
Enchilada Taco Burger Patties
2 pounds fresh ground 80/20 Chuck
2/3 cup Sutter Home Zinfandel
2/3 cup hot or mild red enchilada sauce
1/3 cup Colavita Extra Virgin Olive oil, plus some for preparing the gril
1 tablespoon Tabasco Chipotle Pepper Sauce
3 cloves garlic, mince
1 large Jalapeno peppers, stems removed, seeded, and minced
1 tablespoon enchilada seasoning
1 teaspoon corn starch
1 tablespoon water
12 slices pepper jack cheese, 6 chopped and diced
Reynolds Parchment Paper
Avocado Jalapeno Pico de Gallo Salad
1 cup NatureSweet Cherub Tomatoes, seeded and diced
1/4 cup diced onion
3 tablespoons chopped fresh Cilantro
1 tablespoon seeded and diced Jalapeno pepper
1 garlic glove, minced
1 tablespoon fresh lime juice
3/4 cup ripe California avocado
1/4 tablespoon sea or kosher salt
1 1/2 cup shredded and chopped lettuce
Tex-Mex Burger Finishers
6 King’s Hawaiian Savory Butter Rolls
34 cup butter, at room temperature
Set the ground Chuck out to reach room temperature. Prepare the grill with the Colavita Extra Virgin Olive oil and heat to medium high.
In a large bowl whisk together the Sutter Home Zinfandel, enchilada sauce, Colavita Extra Virgin Olive oil, Tabasco Chipotle Pepper Sauce, garlic, Jalapeno pepper, enchilada seasoning. Remove 1/2 cup and 4 tablespoons; reserve the remaining Vino enchilada marinade. Blend the cornstarch, water together, and whisk into the reserved Vino enchilada marinade and pour in an ovenproof pot. Add the ground Chuck to the remaining Vino enchilada marinade and using a large spoon break up the ground Chuck. Add the chopped and diced pepper jack cheese. Blend together and using the Reynolds Parchment Paper and a plate to flatten gently form 6 patties slightly larger than the King’s Hawaiian Savory Butter rolls and place on the grill for 8-10 minutes. Place the pot on the grill to thicken, stir occasionally.
Add the NatureSweet diced tomatoes in a large bowl. Add the onions, Cilantro, Jalapeno pepper, garlic, lime juice, and salt. Add the reserved 4 tablespoons of Vino enchilada marinade and toss with the lettuce. Butter the insides of the King’s Hawaiian Savory Butter rolls. Turn the patties for another 8-10 minutes. Add a slice of cheese to the patties. With 3 minutes left on the patties add the rolls buttered sides down. Remove all from the grill. Build your better burger from the roll bottom. Spread half of the Vino enchilada sauce on the toasted roll bottoms, add a cheese patty to each, and cover with the remaining Vino enchilada sauce. Top each with the Avocado Jalapeno Pico de Gallo salad and crown with the roll tops. Serve and enjoy.
Prep Time: 55-60 minutes. Grill Time: 16-20 minutes.