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Southwestern Merlot Salsa Burger

The Southwestern Merlot Salsa Burger is a taste of the southwest that merges spicy jalapeo pepper and smooth Sutterhome Merlot wine. The salsa relish and Vidalia onion burger combine two great southern traditions into one fabulous burger! This recipe has three easy steps: prepare the salsa relish and chill it for the fullest southwestern flavor; grill the burger; and finally assemble all ingredients. Garnish your Southwestern Merlot Salsa Burger with tortilla chips and remaining salsa relish for a Southwestern American treat.


2 small Vidalia Onions
2 small Garlic Clove
1 tbsp Extra Virgin Olive Oil
4 medium Roma Tomatoes-diced
1 small Fresh Jalapeno Pepper
3/4 cup Sutterhome Merlot Wine
2 tsp Salt
1 lb Ground Chuck
1 tsp Course Ground Black Pepper
1 Egg
4 oz Monterey Jack Cheese
4 Sesame Hamburger Buns-toasted
1 Ripe Fresh California Avocado-peeled, cored, sliced, and lightly sprinkled with salt
4 tsp Grey Poupon Mustard
4 oz Tortilla Chips


Part 1: Merlot Salsa Relish 1 small Vidalia Onion- peeled and finely chopped 1 small Garlic Clove- peeled and finely diced 1 tbsp Extra Virgin Olive Oil 4 medium Roma Tomatoes- diced 1 small Fresh Jalapeno Pepper- stem removed and finely diced 1/4 cup Sutterhome Merlot Wine 1 tsp Salt In a medium skillet heat olive oil at medium heat setting until oil is hot. Saute onion and garlic until lightly browned. Add tomatoes, jalapeno and wine to skillet; bring to a boil. Reduce heat and simmer for 10 minutes. Add salt; stir to mix well. Chill Salsa Relish until ready to assemble burgers. Can be made ahead of time and refrigerated for several days. Drain excess liquid from salsa relish before serving/adding to burger. Part 2: Vidalia Onion Burger 1 small Vidalia Onion- peeled and finely diced 1 small Garlic Clove- pealed and finely diced 1 lb Ground Chuck 1/2 cup Sutterhome Merlot Wine 1 tsp Salt 1 tsp Course Ground Black Pepper 1 Egg Combine onion, garlic, salt, pepper, beef and egg in large bowl. Add 1/4 cup of the wine to the beef mixture work through until all the ingredients are well mixed. Divide into 4 servings. Make patties fairly thin, about 1/2" thick. Reserve remaining wine for basting during grilling. Grill burgers on charcoal grill over low/medium temperature coals until juices run clear; do not overcook. Baste frequently with reserved Merlot. During last five minutes of grill time add cheese slices to top of each burger to melt cheese. Part 3: Assemble Burgers (from bottom bun to top) ¸ On Bottom bun add Vidalia Onion Burger topped with melted cheese. ¸ Add slices of avocado (1/4 of avocado per burger). ¸ Top with 1 tbsp each of Merlot Salsa Relish ¸ Spread 1 teaspoon of Gray Poupon Mustard on inside of each top hamburger bun. ¸ Place the top bun on the Merlot Salsa Relish. ¸ Garnish plate with remaining Merlot Salsa Relish and Tortilla Chips.


Thank you for giving me the opportunity to participate. Melanie