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Jalapeno Pecan-Crusted Grass-Fed Beef Burgers With Sun-Dried Tomato Cheese Sauce, Chipotle Corn Mayo And Tomato Salad

Jalapeno Pecan-Crusted Grass-Fed Beef Burgers With Sun-Dried Tomato Cheese Sauce, Chipotle Corn Mayo And Tomato Salad

Servings: 6 Regular-Sized Burgers

Wine Varietal:

Inspired by a unique tamale that I encountered while on vacation in Southwest Texas, this recipe balances heat (from the chipotle and jalapeños), sweetness (from the corn), creaminess (from the cheeses), and freshness (from the tomatoes and lime juice) to create a unique and delicious burger.


Chipotle Corn Mayo:

  • 2 Ears of corn, husked
  • ¾ Cup mayonnaise
  • 1 Chipotle pepper in adobo sauce, finely chopped
  • 2 Teaspoons adobo sauce from the chipotle pepper
  • 2 Tablespoons lime juice
  • 4 Ounces Cotija cheese

Sun-Dried Tomato Cheese Sauce:

  • 1 Tablespoon butter
  • 1 Tablespoon all-purpose flour
  • 1 Cup milk
  • ⅓ Cup sun-dried tomatoes in oil, finely chopped
  • 8 Ounces Oaxaca or Asadero cheese, crumbled or grated
  • 3 Tablespoons parmesan cheese, grated

Tomato Salad:

  • 3 Tablespoons olive oil
  • 3 Tablespoons lime juice
  • ½ Teaspoon sea salt
  • 3 Tablespoons cilantro, chopped
  • 1½ Cups grape tomatoes, sliced in half lengthwise
  • ¾ Cup red onion, thinly sliced


  • 2 Pounds ground grass-fed beef
  • 2 Teaspoons ground cumin
  • 1½ Teaspoons sea salt
  • ½ Teaspoon ground black pepper
  • ⅓ Cup green onions, thinly sliced
  • 1 Teaspoon garlic, minced
  • 2 Tablespoons mayonnaise
  • ¾ Cup pecans, finely chopped
  • 2 Tablespoons jalape–o peppers, seeded and finely chopped
  • 2 Tablespoons vegetable oil for the grill
  • 6 Corn-dusted hamburger buns or kaiser rolls


Chipotle Corn Mayo:

  1. Preheat grill to medium high
  2. Grill the corn, turning occasionally, until slightly charred and tender
  3. When the corn is cool enough to handle, cut the kernels off the cob
  4. In a small bowl mix corn kernels, and remaining ingredients and set aside

Sun-Dried Tomato Cheese Sauce:

  1. Reduce the grill to medium heat
  2. Melt the butter in a grill-safe pan
  3. Whisk in the flour, cook 1 minute
  4. Add the milk and tomatoes
  5. Cook, whisking constantly, until slightly thickened, about 3 – 5 minutes
  6. Remove from the heat and whisk in the cheeses
  7. Set aside, keeping warm until ready to use

Tomato Salad:

  1. Whisk together the olive oil, lime juice and salt in a medium bowl
  2. Add the cilantro, tomatoes and onion
  3. Toss to coat and set aside


  1. Combine the beef, cumin, salt, pepper, green onions, garlic and mayonnaise in a large bowl
  2. Mix just until combined (do not overwork the beef)
  3. Form into 6 patties. Make an indentation in the middle of each patty with your thumb
  4. Combine the pecans and jalape–o in a shallow dish
  5. Dip each burger in the mixture, pressing to coat both sides
  6. Brush the grill rack with vegetable oil and grill the patties 4 – 5 minutes on each side
  7. When the burgers are finished cooking, remove them from the grill and cover to let rest
  8. Place the buns on the grill rack cut-side down to lightly toast
  9. Spread each bottom bun with the chipotle corn mayo
  10. Top with the patties, sun-dried tomato cheese sauce and tomato salad
  11. Finish by topping with the bun tops
Slammin' Salmon Burger with a Twist

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© 2019 Sutter Home Winery, Inc. St. Helena, CA 94574