Chipotle Burgers With Maple-Mustard Grilling Sauce

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Maple-Mustard Grilling Sauce:
1 tablespoon maple syrup
1 tablespoon  Dijon Mustard
1 tablespoon cider vinegar
2 tablespoons catsup
1 teaspoon minced fresh poblano pepper
1 teaspoon Colavita Extra Virgin Olive Oil
3 cloves garlic, minced
1/2 teaspoon soy sauce
1/8 teaspoon ground cumin
2 pounds ground chuck
2 teaspoons kosher salt
5 ounces canned chipotle peppers in adobo sauce, coarsely chopped.
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
2 cups shredded romaine lettuce
12 California avocado slices
6 (1/4 inch thick) tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the grilling sauce, whisk all ingredients together until thoroughly blended. Measure out 1/4 cup of the grilling sauce to add to the patties and set aside in a small bowl. In another small bowl, set aside the remaining sauce. To make the patties, combine the beef, salt and 1/4 cup of the grilling sauce. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and glaze with the remaining grilling sauce to add flavor. Top each patty with 1 tablespoon of the chopped chipotles and continue grilling until done to prefence, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place 1/3 cup lettuce and 2 avocado slices on the bottom of each roll. Add the patty and top with a tomato slice. Add the roll tops and serve. Makes 6 burgers.