Wine Varietal: Zinfandel
2 pounds of ground chuck
8oz of ground hot Portuguese sausage
1/2 cup chopped white onion
4 tablespoons fresh chopped garlic
6oz A1 Smoky Mesquite Sauce
1 tablespoon fresh ground black pepper
4 tablespoons salted butter diced
4-5 oz Jalapenos, 6 total
½ cup Whipped Cream Cheese
2/3 pound Bacon, 12 strips
BBQ Bean Topping
8oz cut Bacon
½ cup diced White Onion
1 18oz jar B&M original baked beans
1 8oz can Lima Beans drained
1 15.5 oz can Dark red Kidney Beans partially drained
¼ cup dark Brown Sugar
¼ cup Sweet BBQ Sauce, (preferably Montgomery Inn BBQ Sauce)
¼ cup Ketchup
2 tablespoons Olive Oil for Brushing on cut side of buns
6 Fresh baked hamburger buns from a local grocer
Spray a large area of the grill with grilling spray for the patties and buns and the top rack for jalapeno poppers. Turn gas grill to medium-high heat. Place a 9 inch cast-iron skillet coated with cooking spray or another fire proof skillet on the area of the grill that is not prepared for the patties, buns or jalapenos. Close lid
To make the patties, place sausage into a food processor and process until finely chopped. Place sausage into a large bowl, along with ground chuck, onion, garlic, A1 sauce, ground pepper, and butter. Combine all ingredients, being careful to not over handle the meat or melt the butter. Shape into 6 patties and refrigerate until ready to grill.
To make the jalapeno poppers, cut the tops off the jalapenos and cut each in half along its height. Remove all seeds and membranes from the jalapenos. Fill each jalapeno with whipped cream cheese to its top. Take each filled jalapeno and one piece of bacon, start buy placing the bacon over the open end of the jalapeno where its steam was. Use the bacon as a lid to contain the cream cheese and wrap the entire jalapeno so that it is completely covered with bacon. Repeat with all jalapenos. Set aside. Bring out to the grill when all items are ready to start the BBQ Bean topping. Place poppers on the top rack of the grill turning them every 10 minutes until all items are crisp, about 40 minutes.
To prepare the beans, use kitchen scissors to cut the bacon into small strips in the direction of its width. Add bacon to hot cast-iron skillet and cook for 10 minutes until done but not crisp. Add onion and cook for 5 minutes until sautéed. Add B&M beans, drained lima beans, partially drained dark kidney beans, brown sugar, BBQ sauce and ketchup to the mixture. Stir occasionally until beans start to become thick, about 30 minutes.
Add the patties to the grill. Cover and cook for about 5 minutes on each side until the desired temperature is reached. While patties are cooking, cut hamburger buns in half and brush lightly with olive oil on the cut side. Place buns on the outside of the grill rack cut side down during the last few minutes of grilling to toast.
To assemble the burger, place the patties on the bottom half of the toasted buns, and spoon bean mixture over top of each patty add 2 jalapeno poppers onto the top of each. Add bun tops and secure with toothpick. Make sure you have a napkin ready and dig in.
Makes 6 burgers