RECIPES: Recipe Details

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Pacific Spring Burgers

Pacific Spring Burgers are a breath of fresh air to your taste buds. Fresh Californian produce and a clean coastal breeze off the shore are two things that come to mind after you take your first bite. These burgers bring relief to the most critical burger connoisseur, giving them exquisite flavors with an earthly appeal.


Spring Harvest Salsa
1/2 cup 1/4 inch diced red onion
1/2 cup 1/4 inch diced red bell pepper
2 teaspoons finely chopped fresh cilantro
1/2 tablespoon orange zest
2 fresh limes 1/2 cup
1/4 to 1/2 inch diced California Avocado (slightly ripe)
Sundried Tomato Goat Cheese Spread
5 ounces cream cheese
3 tablespoons chopped Colavita Sundried Tomatoes in Olive Oil
6 ounces of goat cheese
6 ounces chorizo
2 pounds of ground chuck
3 tablespoons seasoning salt
4 tablespoons Havana Garlic-Lime Marinade
vegetable oil, for brushing the grill rack
Sourdough Bread sliced in to 1/2 inch slices
Colavita Extra Virgin Olive Oil
6 leafs of romaine leaf lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Spring Harvest Salsa first combine diced red onions, diced red bell peppers, chopped cilantro, orange zest, and the juice of the fresh limes squeezed in to a mixing bowl. Mix thoroughly and then add diced California avocados. Mix again but very carefully not to mush the avocados. Put in to refrigerator until serving. To make the sundried tomato goat cheese spread combine the cream cheese and the chopped Colavita Sundried Tomatoes in to a food processor and pulse until ingredients thoroughly combine. Take the goat cheese and slice it thin before adding it to the food processor. Run the processor until the goat cheese is mixed in to the cream cheese and has reached a smooth consistency. To make the patties first remove the casing from the chorizo. Chop finely and mix in with the ground chuck. After chorizo is evenly distributed through out the ground chuck lay the meat out across a cutting board. Evenly distribute the seasoning salt and Lawry’s Havana garlic-lime marinade across the meat. Mix once more and portion evenly to make six patties. Shape the patties to an oval that will cover the surface area of a slice of sourdough bread. Brush the grill racks with vegetable oil before placing the patties on. Grill each patty for approximately four to five minutes on each side. Remove burger patties when they have reached the desired temperature. In the final few minutes of grilling take twelve slices of the sourdough bread and lightly brush each side with Colavita extra virgin olive oil. Place each slice of sourdough bread on the outer edges of the grill rack and grill each side for approximately one minute or until lightly toasted. To assemble the burgers place a generous amount of the sundried tomato goat cheese spread on to six of the toasted slices of sourdough bread. Top with one leaf of romaine leaf lettuce, a patty, and enough spring harvest salsa to cover the entire top of the patty. Top with another slice of toasted sourdough bread and serve. Makes 6 burgers.


These burgers fit in well with current trends and looks spectacular. Pacific Spring Burgers are best served with Sutter Home Cabernet Sauvignon