Chisolm Trail Burgers with Rodeo Ranch Sauce on Amber Wave of Grain Buns

Pairs well with:


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


Preparation Time: 20 minutes
Cook Time: 15 minutes

Rodeo Ranch Sauce
1/2 cup Sutter Home Zinfandel Wine
3 teaspoons Tabasco Chipotle Sauce
2 mashed Avocados
1/2 cup finely chopped green onion
1/2 cup finely chopped tomatoes
4 shredded garlic cloves
1 teaspoon coriander seed
1 teaspoon salt
1 teaspoon Colvita Extra Virgin Olive Oil

1/2 cup Colvita Olive Oil for brushing grill
1/8 cup Sutter Home Zinfandel Wine
1 1/2 teaspoons Tabasco Chipotle Sauce
1 mashed Avocado
2 grated garlic cloves
1/3 cup finely chopped green onions
1/4 cup finely chopped tomatoes
1/2 teaspoon oregano
1/2 teaspoon coriander seed
1/4 cup finely chopped fresh cilantro
1 1/2 teaspoons salt
1 egg beaten
2 pounds ground chuck hamburger
6 slices provolone cheese
6 whole wheat buns



Preheat gas grill to medium heat.

For preparing the sauce combine in a small fire-proof sauce pan wine,chipotle sauce, avocado, onion, tomatoes, garlic, coriander seed, salt, and olive oil, and stir with a spoon until well blended. Set aside and cook later alongside burgers.

To make the patties, in a large bowl combine wine, chipotle sauce, avocado, garlic, onion, tomato, oregano, coriander seed, cilantro, salt, egg, and hamburger, and mix well with a large wooden spoon or your hands. Shape into 6 patties.

When the grill is ready, preheating at least 5 minutes, brush olive oil evenly over grate.

Place saucepan on grill stirring occasionally while burgers cooking.

Cook burgers on the first side 5-7 minutes and turn to cook an additional 5 minutes until cooked through, being careful to not overcook. Place the cheese slices on each burger and cook an additional 1-2 minutes until cheese starts to melt. When finished cooking remove burgers and sauce from grill.

To assemble the burgers spread 1 tablespoon sauce on bottom bun and place one pattie on each bun bottom on top of sauce. Dollop one tablespoon sauce on each burger. May serve with bun tops or serve open-faced. Serve remaining sauce alongside burgers for guest use.

Yields 6 servings.