Wine Varietal: Cabernet Sauvignon
Dove hunting is a South Texas tradition, and it seems that everyone’s favorite way to eat dove is stuffed with jalapeno, wrapped in bacon and thrown on the grill.That flavor combination, as well as some fond memories of learning to hunt dove, inspired these local American burgers.
10 boned dove breasts (about 1 pound), ground fine
1 pound ground chuck
1 tablespoon chopped fresh sage
2 tablespoons Texas honey
2 teaspoons yellow mustard
1 teaspoon red pepper flakes
2 teaspoons salt
1/2 teaspoon pepper
12 slices thin-cut smoked bacon
1 tablespoon Colavita olive oil
2 Texas 1015 onions, peeled and sliced thin
2 teaspoons brown sugar
Oil for brushing on grill rack
1/2 cup sweet jalapeno jelly
6 soft burger buns, preferably jalapeno buns
Jalapeno Goat Cheese Spread:
8 ounces goat cheese, such as Cheesy Girl “Buff,” softened
4 jalapenos, stemmed, seeded and very finely diced
1 teaspoon finely chopped fresh cilantro
1/2 cup mayonnaise
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To a large bowl, add dove, ground chuck, sage, honey, mustard, red pepper flakes, salt and pepper. Form into 6 patties. Wrap bacon around burgers, forming an “x” on each side; secure with small wooden picks.
When grill is ready, place a large, heavy, fire-proof skillet on grill rack. Add olive oil, onions and sugar to skillet and cook and stir for 10 minutes until onions are softened and golden in color.
Brush the grill rack with vegetable oil. Add jelly to a small, heavy saucepan on edge of grill to let melt. Place the patties on the rack and cook, 2 minutes on each side or until browned. Brush patties generously with jelly and cook 1 to 2 additional minutes per side or until desired doneness. Remove from grill to a platter; remove wooden picks. Place buns cut side down on the outer edges of the grill rack to lightly toast.
In a small bowl, combine goat cheese, jalapenos and cilantro. To assemble the burgers, spread both sides of buns with mayonnaise. Top bottoms with patties, then goat cheese spread and onions. Add bun tops and serve.