RECIPES: Recipe Details

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This recipe incorporates many of the favorite ingredients of Tex-Mex cooking in our area and adds my pinwheel method of preparation.


1 ½ pounds ground sirloin
½ cup Sutter Home Zinfandel
1.25 oz package taco seasoning
¼ cup minced white onion
1 teaspoon ground black pepper
 1 large ripe California avocado, peeled and seeded
3 cloves peeled garlic cloves pressed through garlic press
1 cup shredded Monterey Jack cheese
5 large hot jalapeños with seeds, chopped vegetable oil for brushing on the grill
6 large whole wheat buns
¾ cup sour cream
3 cups shredded iceberg lettuce
6 (1/4 inch thick) large tomato slices
6 large white onion slices
½ cup sliced black olives
24 sprigs fresh cilantro, washed and dried


DIRECTIONS Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, place the sirloin in a large mixing bowl. In a small bowl, mix together the Sutter Home Zinfandel and the taco seasoning mix and then combine with the sirloin. Add the minced onion and black pepper and mix well. Flatten out the hamburger mixture on tin foil or wax paper, making an 8” X 8” “pattie.” In a small bowl, mash the avocado flesh with a fork until smooth and add the pressed garlic, mixing well. Gently spread the avocado mixture on the hamburger “pattie” for the first layer. Sprinkle the shredded cheese on top of the avocado for the second layer. Sprinkle the jalapeños on top of the cheese for the third layer. Roll up like a jelly roll and chill for one hour in the refrigerator. Slice into 6 pinwheel burgers. When the grill is ready, brush the grill rack with vegetable oil and place the pinwheels burgers on the rack directly over heat, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn once and continue grilling until done to preference, about 5 minutes for medium done. About 2 minutes before the burgers are done, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble: Spread the cut side of each bun top and bottom with 1 tablespoon sour cream per side. On each bun bottom, place ¼ cup shredded lettuce, a tomato slice, a pinwheel burger, an onion slice, 1 tablespoon sliced black olives and 2 or 3 sprigs of cilantro to peek out from under the top bun. Add the bun tops and serve. Makes 6 burgers


Note: one nice thing about this recipe is that you can slice off as many burger pinwheels as you want and keep the rest of the roll in the refrigerator for a couple of days, cooking as needed.