BARCELONA BRISKET BURGERS with Crispy Chimichurri Potatoes and Balsamic Baby Greens


¾ cup olive oil – MIXED USE (1/2 cup for Chimichurri Sauce, ¼ cup for balsamic vinaigrette)

3 tablespoons, plus ¼ cup, SUTTER HOME Cabernet Sauvignon – MIXED USE (3 tablespoons for Chimichurri Sauce, ¼ cup for burger patties)

1 sweet onion (such as Vidalia), minced – MIXED USE (1/2 minced onion for Chimichurri Sauce, ½ minced onion for burger patties)

4 tablespoons minced garlic – MIXED USE (3 tablespoons for Chimichurri Sauce, 1 tablespoon for burger patties)

½ cup finely chopped fresh parsley leaves

¼ teaspoon ground pepper – MIXED USE (1/8 teaspoon for Chimichurri Sauce, 1/8 teaspoon for balsamic vinaigrette)


1/3 cup aged Balsamic vinegar

1 tablespoon Dijon mustard

2 1/8 teaspoons salt – MIXED USE (1/8 teaspoon for balsamic vinaigrette, 2 teaspoons for burgers)


2 pounds Beef Brisket, freshly ground TWICE by butcher

Vegetable oil, for brushing grill rack

6 round Kaiser rolls (about 3 1/2’” diameter), split in half horizontally

4 cups baby salad greens

4 ounces KETTLE brand Krinkle Cut Potato Chips, Salt and Fresh Ground Pepper flavor

½ cup butter, softened



Pre-heat gas grill with a cover at medium heat setting. In a medium bowl, combine 1/2 cup olive oil, 3 tablespoons Cabernet Sauvignon, 1/2 onion – minced, 3 tablespoons minced garlic, parsley and 1/8 teaspoon ground pepper. Mix well. Cover with plastic and set aside.

In a small bowl, combine 1/4 cup olive oil, balsamic vinegar, Dijon mustard, and 1/8 teaspoon salt. Mix well, cover with plastic, and set aside.

In a large chilled bowl combine the 1/4 cup Cabernet Sauvignon, 1/2 onion – minced, 1 tablespoon minced garlic, 2 teaspoons salt, and beef brisket; 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 rack to toast lightly on both sides. Toss the salad greens with the balsamic vinaigrette. Toss the potato chips with the Texas Chimichurri Sauce. Remove patties and toasted buns from grill; keep warm.

To assemble the burgers, spread the butter over the cut sides of the rolls. Layer burgers in this order: a bread bottom, balsamic baby greens, a pattie, and 4–6 potato chips, overlapping as necessary. Add bread top, pressing down gently. Serve. Makes 6 burgers.