Chip-n-Dip Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 1/2 lbs. ground chuck
1 tablespoon minced onion
2 tablespoons Sutter Home Cabernet Sauvignon
2 tablespoons Colgin liquid smoke marinade
1 tablespoon Colavita olive oil
3/4 teaspoon black pepper
1/2 teaspoon salt
1 egg (lightly beaten)
1 cup coarsely ground potato chips (One 5 oz. bag Kettle Buffalo Bleu krinkle cut chips)
1 8 oz. package classic guacamole avocado mix
2 tablespoons mild picante sauce
2-3 tablespoons Colavita olive oil to brush on grill
6 onion sandwich buns
6 Boston Bibb lettuce leaves
6 tomato slices



Preheat gas grill to medium-high, then set to low before cooking patties.

To make the patties: Combine the ground chuck, minced onion, wine, liquid smoke marinade, olive oil, pepper and salt, egg (lightly beaten) and the coarsely ground potato chips in a large bowl. (To make the ground chips – pour entire 5 oz. bag of Buffalo Bleu Kettle chips into gallon baggie – crush with hands on counter top until coarse. Measure out 1 cup.) Mix well, try to distribute the chips evenly though out mixture. Handle the meat as little as possible, to avoid compacting. Divide into 6 equal portions and form the portions into bun-sized patties.

Dip: Mix the entire package of classic guacamole avocado mix with the mild picante sauce and set aside.

Lower the heat of the grill to low and brush with olive oil. Cook each burger about 4-5 minutes on each side. Place onion buns inside down on grill and lightly toast.

To assemble the burgers: Divide the guacamole dip evenly and spread on one side of the sandwich bun. Add the patties and one slice each of lettuce and tomato to the other side. Makes 6 burgers.