Wine Varietal: White Merlot
8c. Sutter Home Red Wine
3t. Chipotle Tabasco Pepper Sauce
1 cup Kraft Mayo with Olive Oil
4 teaspoons Chipotle Tabasco Pepper Sauce
2 lbs ground chuck
1 Mezzetta jarred roasted red pepper, chopped
½ roasted green pepper, cleaned and chopped
1/3 roasted poblano pepper, cleaned and chopped
¼ cup. red onion, cut in small dice
2T. bread crumbs
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Lea and Perrins Worcestershire sauce
1 envelope Lipton Beefy Mushroom dry soup mix
6 Cobblestone Mills ciabatta buns
2 packages Boursin Shallot and Chive cheese
1 ½ cups Durkee French fried onions
2 avocados, chopped and divided into 6 portions at time of use
6 big red lettuce leafs
6 slices Beefsteak or similar tomatoes
6 slices red onion, cut in very thin rings
3-4 tablespoons Colavita olive oil for brushing the grill rack
3-4 tablespoons Colavita olive oil for toasting the buns
Heat gas grill to medium high. Heat a large, heavy nonstick fire-proof skillet on the grill. Pour wine and Chipotle Tabasco for glaze into skillet, reduce to 1/3-1/2c of tar. Scrape into heat resistant bowl, set aside.
Place whole green pepper and poblano on the grill, roast on each side until charred. Put in plastic zip lock bag, seal and let set 20 minutes. Clean off charred skin. Clean out seeds, stem and ribs, cut each pepper in half and chop. Set aside.
To make the Chipotle Mayo- mix the Kraft mayo and the Chipotle Tabasco pepper sauce together until well mixed. Place in refrigeration until ready to use.
To make the patties- mix ground chuck, green, red and poblano peppers, red onion, egg, bread crumbs, Worcestershire sauce, salt, pepper and Lipton Beefy Onion dry soup mix together gently until just combined. Divide the mix into 6 mounds, patty each mound out on waxed paper. Repeat to make all 6 patties.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Brush each cut side of the ciabatta rolls lightly with olive oil and put cut side down, on the outer edges of the rack to toast lightly during the last 4 minutes of grilling. Cut and portion the Haas avocado.
To assemble burgers, press one portion of the avocado into the top of each ciabatta roll, spread each ciabatta bottom with 3 Tablespoons of the Chipotle mayo, then add a lettuce leaf, thin ring of red onion and slice of tomato, finishing with the patty on top. On top of the patty, spread 4tablespoons Boursin cheese and 1/4c of Durkee French fried onions.