Backyard Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


BBQ sauce
1 tbs olive oil
1 onion – small dice
3 cloves garlic – finely minced
2 cups ketchup
½ cup light corn syrup
3 tablespoon light brown sugar
1 tablespoon ancho chili powder
1 tablespoon cumin
2 chipotle peppers w/ adobo – finely minced
1 tablespoon smoky paprika
½ cup apple cider vinegar
3 tablespoon Worcestershire sauce
1/3 cup jalapeno jelly

BBQ Slaw
½ head green cabbage – julienne
¼ cup red cabbage – julienne
½ red onion – cut into thin julienne
1 cup shredded carrots
1 cup mayonnaise
2 tablespoon sugar
2 tablespoon pineapple juice
2 tablespoon white wine vinegar
½ cup bbq sauce

Grilled Mushrooms and Onions
1 lb cremini mushroom
2 onions – cut into thick rings
2 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon cinnamon

2 lb ground beef
2 tablespoon Montreal steak seasoning
½ cup bbq sauce
1 tablespoon chili powder
1/2 lb smoky bacon – small dice

Vegetable oil for brushing grill rack
6 slices cheddar cheese
6 sesame hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

For the sauce – Heat a large, heavy nonstick fire-proof skillet on the grill. Add the olive oil and onions. Cook, stirring occasionally until onions begin to brown. Add the garlic and cook 1 min. Add remaining ingredients and bring to boil. Reduce heat and simmer 15 minutes to allow flavors to meld together. Remove from heat and set aside until ready to use.

For the slaw – In bowl, add the cabbages, red onion and carrots. In separate bowl, add remaining ingredients and stir to combine. Add to the cabbage bowl and mix well. Cover and refrigerate until ready to use.

For the grilled mushrooms and onions – place mushrooms and onion rings on sheet pan. In bowl, combine olive oil, chili powder and cinnamon. Drizzle over the onions and mushrooms and season with salt and pepper. Place on grill and cook until caramelized – about 10 minutes. Remove from grill and dice into bite size pieces. Cover and set aside until ready to use.

For the patties – combine all ingredients in bow. Form into 6 patties.

To assemble – When grill is ready, brush the grill rack with vegetable oil. Season the patties with salt and pepper and place on the grill. Cook 4-6 minutes per side for medium basting often with the bbq sauce. During last two minutes of cooking, add the cheese to the patties and place the buns, split side down on the grill to toast.

Place burger patty on bottom bun. Top with the onion mushroom mixture. Add some of the sauce and the slaw. Top with top bun and enjoy!