BBQ Beef Po’ Boy Burgers Dressed on French

Pairs well with:


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


2 tablespoons Colavita Extra Virgin Olive Oil
1/2 cup finely diced onion
1/4 cup Sutter Home Zinfandel
12 ounce jar Beef Au Jus Gravy
1/4 cup Hot and Spicy Barbeque Sauce 
2 tablespoons browning sauce
3 – 12 inch long loaves of French bread
2 1/4 pounds ground beef chuck
1 garlic clove, minced
2 teaspoons seasoned salt
1/2 teaspoon kosher salt
Oil to brush the grill rack
6 tablespoons mayonnaise
6 tablespoons Dijon Mustard
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced



Preheat a gas grill to high heat. In a large skillet with a fireproof handle heat the Colavita Extra Virgin Olive oil. Add the onion and cook until tender, about 3-5 minutes. Stir in the Sutter Home Zinfandel and cook, stirring frequently, until reduced by half. Stir in the gravy, barbeque sauce and the browning sauce; cook until bubbly, then remove from grill and cover until ready to use. Cut off the rounded ends of the French bread and discard. Cut each loaf into two approximately 6 inch halves. Cut each half horizontally, but not all the way through. Reduce grill temperature to medium-high. Arrange rolls on grill rack, cut side down, to lightly to toast. In a large bowl, break apart the ground beef. Add the minced garlic. Sprinkle the beef with the seasoned salt and the kosher salt, gently combine with your hands. Form the mixture into oval shaped patties about 5-6 inches long and about 3 inches wide. Lightly brush the grill rack with oil. Place the patties on the grill rack, close the cover and cook for 4 minutes. Using a spatula, flip patties and cook an additional 4 minutes. Remove to work surface. To assemble the burgers, brush 1 tablespoon of mayonnaise on the bottom half of each roll (on the cut side) and brush 1 tablespoon of the Dijon Mustard on the top half (on the cut side). Place 1 patty in each and pour a generous amount of the BBQ gravy on each patty. Add shredded lettuce and slices of tomato to each pressing gently to fit in the roll. Cut each sandwich in half and serve immediately. Makes 6 burgers