Wine Varietal: Merlot
I appreciate the smoky undertones of a Sutter Home Merlot wine. I thought a smoked paprika in the burger would be the perfect mate for my dinner choice. I was right! Yummers.
2 ½ pounds ground beef chuck, 85/15 ratio
1 teaspoon Tabasco Chipotle Pepper Sauce
1 ½ tablespoon smoked paprika, grinder-style preferred
1 teaspoon sea salt
¾ teaspoon black pepper
1 pint NatureSweet Cherry Tomatoes, halved
2 large Poblano Peppers, seeded and sliced
2 teaspoons Colavita Extra Virgin Olive Oil
½ teaspoon sea salt
¾ cup ranch dressing
2 tablespoons Sriracha (an Asian hot sauce)
1 California Avocado
2-10.8 ounce packages Kings Hawaiian Sandwich Buns
To make the burger patties, mix the ground chuck, Chipotle Pepper Sauce, paprika, sea salt and pepper in a large bowl. Mix until combined, but be careful not to over compact the meat mixture. Form 6 equal patties from the meat mixture. Place the patties on the rack and cook until done to preference, 5 to 7 minutes. The top of the patty should look have brown grill marks. Flip once and cook another 4 to 5 minutes or until desired doneness is reached.
To make the Red/Green Relish, place a medium fire-proof skillet on the grill. Place Cherry Tomatoes, Poblano peppers, olive oil and salt in the skillet. Sauté for 12 minutes, stirring occasionally.
To make the Zingy Ranch Sauce, mix the ranch dressing and Sriracha Sauce in a medium bowl. Cover with Reynolds Wrap and refrigerate until burger assembly.
Just prior to taking the burgers off the grill, cut the avocado in half and remove the pit. Cut the avocado into slices.
To assemble the burgers, top each bun bottom with a burger and 1/6 of the Zingy Ranch Sauce. Next, top the sauce with a couple of the avocado slices. Place equal amounts of the Red/Green Relish on the burgers. Finish assembly with the sandwich bun top.