Just because it’s summer, doesn’t mean you can’t still reach for your favorite glass of wine to pair with some delicious food. At your next BBQ or backyard get-together, you’ll find that a wine-and-burger combo is a real match made for remarkable flavor. Learn more about pairing wines and burgers for this upcoming summer, brought to you by Evite in partnership with Sutter Home Family Vineyards.
Warm weather means plenty of spice and there’s no shortage of that with our tasty Spicy Burger. With all that heat, you’ll need a wine that cools and refreshes – which makes the Sutter Home Moscato the perfect wine pairing.
Beautifully balanced and lightly sweet with mild residual sugar, the creamy peach and honeydew melon of the Sutter Home Moscato offers a delicious contrast and balances the heat and spicy flavors of the burger.
Start planning your next party by sending the free Evite invitation below or another one of our summertime party invitations.
Want to enjoy that Spicy Burger at home? Find the recipe below:
For The Burger:
- 1 1/2 pounds ground sirloin
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 4 slices Monterey Jack cheese
- 4 whole wheat burger buns
- 3/4 cup pickled jalapeños, drained
- 4 lettuce leaves
- 4 slices tomato
- 4 sliced red onion
For The Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 to 4 tablespoons chipotle in adobe sauce (depending on how hot you want your sauce)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a large bowl, combine the ground sirloin, Worcestershire sauce, salt, pepper, and cayenne pepper. Divide the mixture into 4 equal pieces. Working with one piece at a time, shape into a ½-inch thick patty. Place on a small baking sheet, and continue forming the rest. Let sit at room temperature for about 10 to 15 minutes.
Meanwhile, to make the sauce, in a small bowl, whisk together the mayo, sour cream, chipotle, lime juice, salt and pepper until smooth. Cover with plastic wrap and place in the fridge until ready to use. Can be made up to 3 days in advance and kept in the refrigerator.
Set a large stovetop grill pan over medium-high heat, or preheat an outdoor grill. Once hot, spray grill pan with nonstick cooking spray. Grill burgers, a few at a time depending on how big your pan is, for 5 minutes. Flip over and cook until desired doneness is reached, about 5 minutes longer for medium. Press cheese on top of each burger and cook until slightly melted.
To assemble, toast the buns and spread each half with plenty of the chipotle mayo. Lay a piece of lettuce, slice of tomato and red onion onto each bottom bun. Place a burger on top and finish off with a mound of pickled jalapeños onto each. Cover with top bun, and serve.