Wine Varietal: Chardonnay
2 tablespoons butter
1/3 cup Sutter Home Chardonnay
4 ½ tablespoons ketchup
1 ½ teaspoons Tabasco Chipotle Sauce
1 ½ lbs Ground Chuck
1 ½ tablespoon Lea & Perrins Worcestershire Sauce
1/8 teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons garlic, minced
2 tablespoons red onion, finely chopped
½ teaspoon dried oregano
¼ cup seasoned bread crumbs
Colavita olive oil for brushing grill rack
Aluminum foil for covering bread and burgers
6 tablespoons sweet relish
12 slices white bread
Colavita olive oil for brushing bread slices
Using a chimney and lighter, prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium high heat.
Prepare the basting liquid by melting butter in a small saucepan on the grill, adding the wine and heating through.
To make the ketchup combine the ingredients in a small mixing bowl and set aside until ready for use.
To prepare the burger patties, in a large mixing bowl combine the chuck, Worcestershire, sea salt, black pepper, garlic, onion, oregano and bread crumbs being careful not to over work the meat. Divide the beef into 6 equal parts and form into 6 patties.
Brush the grill rack with olive oil. Place each patty on the rack and cook 3-4 minutes. Turn each burger one quarter turn for grill marks, baste with the prepared liquid and cook an additional 1-2 minutes. Turn patty over and cook 3-4 minutes. Once again turn patties a quarter turn, baste and cook an additional 1-2 minutes until medium rare or until desired doneness.
During the final minutes of grilling the patties, lightly brush with olive oil each of the bread slices on one side place the bread oil side down, on the outer edges of the grill rack and lightly toast. Then remove bread. Place aluminum foil over bread slices to keep warm, if necessary. When the patties are cooked remove from grill. Also cover with foil to keep warm if necessary.
To assemble the burgers, spread 6 of the bread slices with 1 tablespoon each of sweet relish, then place the burger patties on each of the remaining bread slices. Top each burger with about 1 ½ teaspoons of the spicy ketchup. Cover with the bread slices that are spread with the relish and serve.
Makes 6 Burgers.