RECIPES: Recipe Details

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Texas Brisket Bruschetta Burger with Chunky Bleu 'n Avocado Spread

Ingredients 

Texas Sweet Onion 'n Olive Bruschetta:
2 1/2 cups chopped Texas Sweet Onion, or your favorite sweet onion(2 cups for Texas Sweet Onion 'n Olive Bruschetta, PLUS 1/2 cup for burger patties), DIVIDED USE
3/4 cup PLUS 1/3 cup SUTTER HOME Zinfandel (3/4 cup for Texas Sweet Onion 'n Olive Bruschetta, PLUS 1/3 cup for burger patties), DIVIDED USE
4 3/4 tsp. Spicy Seasoned salt (1 1/2 tsp. for Texas Sweet Onion 'n Olive Bruschetta, 1/4 tsp. for Chunky Bleu 'n Avocado Spread, 3 tsp. for burger patties), DIVIDED USE
1/2 cup Mixed Olive Bruschetta (black, brunette and green olives with red peppers in oil), or your favorite mixed olive tapenade, preferably chunky)
2 Tbsp. Grey Poupon Country Dijon Mustard
Chunky Bleu 'n Avocado Spread:
5 oz. mild peppered goat cheese
7 oz. Chunky Blue Cheese Dip & Dressing(use your favorite brand) 1 large firm-ripe HASS avocado, peeled, pitted and diced
1 1/2 Tbsp. fresh lime juice
Burgers: 2 1/2 pounds beef brisket, freshly ground twice by the butcher
1 Tbsp. crushed fresh garlic
1 Tbsp. Tuscan Style Dry Italian Seasoning, crumbled by hand before adding vegetable oil, for brushing grill rack
6 round onion rolls (about 3 1/2" diameter), split in half horizontally 6 leaves red lettuce
6 slices large ripe beef steak tomato (about 3" diamter), cut about 1/3" thick
4 oz. KETTLE BAKES Ages White Cheddar Potato Chips

Instructions 

Preheat a gas grill with a cover at medium high setting. In a medium non-stick skillet with a lid, combine 2 cups chopped onion, 3/4 cup wine, and 1 1/2 tsp. spicy seasoned salt (RESERVE REMAINING ONION, WINE, AND SPICY SEASONED SALT FOR LATER USE). When grill is hot, place covered skillet on grid; cook mixture stirring occasionally, until onions are soft and all wine is reduced (about 13-18 minutes). Remove from heat; stir in olive Bruschetta and 2 Tbsp. Country Dijon Mustard; cover and set aside. Reduce grill temperature to medium heat setting. Pulse goat cheese in food processor until crumbled; add 1/4 cup of blue cheese dip and dressing to goat cheese. Pulse mixture until just blended but still chunky. In a medium bowl toss together diced avocado, lime juice, and 1/4 tsp. reserved spicy seasoned salt (RESERVE REMAINING SPICY SEASONED SALT FOR BURGER PATTIES). Gently fold in remaining dip nad dressing, and goat cheese mixtur. (Do not over mix. Mixture should be chunky.) Cover and chill until ready to use. Finely mince remaining 1/2 cup of Texas Sweet Onion. In a large chilled bowl combine the minced onion with beef, remaining 1/3 cup wine, remaining 3 tsp. spicy seasoned salt, garlic, and Italian seasoning, mix gently. Divide meat mixture into 6 equal portions; then shape each into a round pattie slightly larger than the diameter of the buns. Brush grill rack with oil; place patties on grill rack, cover and cook until done to preference, turning once (about 5-7 minutes for medium). During final minute of grilling, turn off gas; place split burger buns on hot grill to toast lightly on both sides. Remove patties and toasted buns from grill; keep warm. Spoon a generous amount of Chunky Blue 'n Avocado Spread over cut surface of bun tops. Layer buns in this order: a bread bottom, a generous amount of Texas Sweet Onion 'n Olive Bruschetta, a lettuce leaf, a pattie, a tomato slice, and 3-4 potato chips, overlapping as necessary. Add bread top, pressing down gently. Makes 6 burgers.