A-Dab-A-Dab-A-Dobo Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 pound ground round (85/15 fat ratio)
1 pound lean ground beef (95/5 fat ratio)
1/2 cup finely minced sweet onion (Vidalia or Texas 1015 works well)
1/3 cup finely minced celery
1/4 cup crushed pretzels (Snyders of Hanover Unsalted Minis)
2 teaspoons salt
1/2 cup ketchup
1/4 cup pureed chipotle peppers in adobo sauce
1/4 cup Sutter Home Cabernet Sauvignon
1 tablespoon molasses
Colavita Olive Oil (to grease grill)
6 Country Potato Buns, split
6 slices monterey jack cheese
Light Miracle Whip
6 slices tomato
12 slices avocado



Mix 1 pound ground round and 1 pound lean ground beef in a large bowl, mixing well to merge both kinds of beef. Add 1/2 cup minced onion, 1/2 cup minced celery, 1/4 cup crushed pretzels, and 2 teaspoons salt. Thoroughly mix with beef. In a 2-cup glass Pyrex cup, stir together 1/2 cup ketchup, 1/4 cup pureed chipotle sauce, 1/4 cup cabernet sauvignon, and 1 tablespoon molasses. Pour ketchup mixture into beef mixture and mix together thoroughly. Divide into 6 equal balls. Form into patties, each about 1/2 inch thick. Place on wax-paper lined plate and put into refrigerator. Pre-heat gas grill with cover to medium high. Brush grill with olive oil. Place each bun half, split side down, on grill and lightly toast. Remove. Place the patties on the grill; cook, covered, about 5 minutes. Flip, cover, and cook another 3 minutes. Place 1 slice of cheese on each burger. Cover and cook another 1-2 minutes or until cheese is nicely melted. To assemble: Spread each toasted bun half with Light Miracle Whip. Place 1 patty on each bottom; top each with 1 tomato slice and 2 avocado slices; then add bun tops, serve, and eat with a smile.