Annatto-Garlic Crusted Hamburguesas Boricua with Panela Picadillo - Sutter Home Family Vineyards

Ingredients

• 2 tablespoons freshly ground annatto (achiote) seeds
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds ground round
• 1/2 pound ground pork
• 1 small papaya (about 1 pound) coarsely chopped; top, rind, and seeds removed
• 20 pimento stuffed green olives, slices into fourths, then halved
• 1/2 cup raisins
• 1 1/2 tablespoons capers, drained
• 1 12 ounce wheel Panela Cheese divided in half (1/2 is for the patties, reserve the remaining half for the Picadillo)
• The remaining half of the 12 ounce wheel Panela cheese
• 1 medium sweet onion, coarsely chopped
• 20 cherry tomatoes, quartered