Chipotle Brisket Burgers with Ancho Chile Lime Romesco

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 oz. raw almonds
1 clove fresh garlic
1 teaspoon ancho chile powder
1 jar (7 oz.) roasted red bell peppers, drained
3 tablespoons Sutter Home White Cabernet Sauvignon, divided
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh lime juice, divided
1/4 cup Colavita extra-virgin olive oil
12 slices of fresh avocado
2 pounds beef brisket, ground
2 teaspoons chopped canned chipotle pepper
2 teaspoon adobo sauce (from canned chipotle in adobo sauce)
Oil for grill
6 Sourdough hamburger-sized buns
Romaine lettuce
6 large tomato slices, hamburger-sized



Place the almonds in a food processor and process on high speed until they are finely chopped. Peel the garlic and add it to processor bowl along with the chile powder pulsing several times until the garlic is finely chopped. Add the drained bell peppers, 1 tablespoon of the Cabernet Sauvignon, sugar, salt and 1 tablespoon of lime juice. Pulse the motor again several times to cut up the peppers. With the motor running, slowly add the 1/4 cup of olive oil into the food processor, allowing it to process only 10 seconds more after the oil has been completely added. Store the Romesco sauce in a covered container in the refrigerator until 15 minutes before the burgers are done, to allow it to come to room temperature for serving. In a shallow bowl, coat the peeled and sliced avocados with the remaining tablespoon of lime juice, keeping covered in the refrigerator until the burgers are ready to be assembled. Preheat the gas grill bringing it up to medium-high heat. In a large mixing bowl combine the ground brisket, remaining 2 tablespoons of Cabernet Sauvignon, chopped chipotle and adobo sauce mixing with your hands only until combined. Shape the ground brisket into 6 equal patties. After the grill is hot rub the grill with oil, put the burgers on the oiled grill, cover and cook 7 minutes per side for medium. During the last two minutes of cooking time, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Brush both sides of the toasted sourdough rolls with a generous spread of romesco sauce then assemble by starting with the sourdough bottom bun, a piece of romaine lettuce, brisket patty, tomato slice, 2 avocado slices and the top bun.