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Kickin' Chipotle Brisket Burger

Hi, I am Vicky and live in Charleston, SC, which is one of the finest culinary cities in the country. I love to cook and enjoy creating new recipes for my friends and family. I watch the Food Network and read a lot of various kinds of recipes to keep my ideas fresh. When I saw the advertisement for "Build a Better Burger" I felt like it was right up my alley! I worked hard to try and create something that would appeal to the masses and be easy to make. Hopefully the culinary department at Sutter Home will enjoy my burger as much as I have enjoyed creating it.


Kickin' Chipotle Mustard Mayo:
1/2 c. light mayo
2 Tbsp. Grey Poupon deli mustard with horseradish
2 1/2 Tbsp. chipotle adobe sauce (use sauce from canned chipotle peppers)
1 1/2 lbs. freshly ground beef brisket (untrimmed)
1/2 lb. freshly ground chuck
4 sm. to med. chipotle peppers canned in adobe sauce finely chopped
1 Tbsp. chipotle adobe sauce (use sauce from canned chipotle peppers)
1 Tbsp. worcestershire
2 tsp. Grey Poupon deli mustard with horseradish
1/4 c. Sutter Home Zinfandel Wine
3 Tbsp. honey
1 Tbsp. light brown sugar
1 Tbsp. cumin
2 tsp. kosher salt
Vegetable oil, for brushing the grill rack
6 soft old fashion poppy seed Kaiser rolls (4 1/2 inch), split
6 slices Monterey Jack cheese
6 romaine lettuce leaves
6 red onion slices, seperated into rings


Preheat a gas grill to medium high or prepare a medium-hot fire in a charcoal grill. To make the sauce, in a small bowl combine mayonnaise, mustard and chipotle adobe sauce, stir until well blended. Refrigerate sauce. Remove sauce approximately 15 minutes before assembling burgers. To make patties, combine ground brisket and ground chuck and distribute evenly in a 9x13 inch Pyrex dish. Meanwhile, in a medium size mixing bowl combine chopped chipotle peppers, adobe sauce, worcestershire, mustard, Zinfandel, honey, brown sugar, cumin and salt, mix until well blended. Pour mixture evenly over meat, handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit rolls. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 7 minutes on each side for medium. During the last minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to lightly toast. During the last minute of cooking, top each patty with a slice of cheese. To assemble the burgers, spread a generous amount of the chipotle mustard mayo over the cut sides of the rolls. On each bottom, place a romaine lettuce leaf, patty and onion. Add roll tops and serve.


Enjoy! Hope to see you in Napa!