Chow Chow Burgers with Smoked Red Pepper Ketchup

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Chow Chow:
1 c. cider vinegar
1 c. water
2 tbs Grey Poupon Dijon mustard
1/4 c granulated sugar
1 tsp ground ginger
1 Tbs pickled ginger
pinch crushed red pepper flakes
2 Tbs Vlassic Dill Relish
1 1/2 c. small diced green tomatoes-seeds and core removed
1/2 c small diced yellow onion
1/2 c small diced red bell pepper
Smoked Red Pepper Ketchup:
1 large red bell pepper
1 tsp vegetable oil
1 1/2 tsp liquid smoke
6 Tbs ketchup
pinch Kosher salt
Burger Patties:
42 oz high quality ground chuck
1 Tbs Kosher salt
2 tsp fresh ground black pepper
1 Tbs Smoked Paprika (or Hungarian paprika)
1 Tbs Chili Powder
2 Tbs Colavita Extra Virgin Olive Oil
1/4 c vegetable oild to brush on grill
6 good quality sesame seed hamburger buns
3 Tbs Colavita Extra Virgin Olive Oil
1 head Boston Bibb lettuce




Heat a gas grill to medium high heat.

For the chow chow combine vinegar, water, Grey Poupon Dijon, sugar, ground ginger, pickled ginger and crushed red pepper flake in a 2 qt stainless steel sauce pot. Place pot on hottest part of grill, cover and bring to a boil. Once liquid is boiling add Vlassic Dill Relish, diced green tomatoes, diced yellow onion and diced red bell pepper. Bring to a simmer and continue to simmer uncovered for 1 to 1 1/2 hours or until almost all of the liquid is gone. Remove from heat and hold at room temp until needed.

For the Smoked Red Pepper Ketchup rub bell pepper with the 1 tsp of vegetable oil to coat entire surface. Place pepper on grill and allow pepper to cook until skin begins to blister and pull away. Turn pepper occasionally so that all of the skin is blistering. It’s okay if the skin turns dark (even black) as long as you turn the pepper before the meat begins to turn color. When all sides are blistered remove pepper from grill and allow to cool enough to handle. Twenty minutes or so should be enough time. Peel skin from pepper and remove seeds and stem. Chop pepper into small pieces and place in mini food processor with liquid smoke, ketchup and the pinch of Kosher salt. Process until smooth. There still may be some bits of red pepper in the sauce but that is okay. Place Smoked Red Pepper Ketchup in small bowl, cover and hold.

For the burger patties combine beef, Kosher salt, black pepper, paprika and chili powder in large mixing bowl and gently mix to incorporate. Do not over mix or work the meat as this will toughen it. Form beef into six bun size patties ( 7 oz per patty ). Brush Colavita Olive Oil on patties. Brush grill with vegetable oil and place patties on grill. Cook patties for 3-4 minutes before turning then cook for another 3-4 minutes on other side. Check patties for desired doneness before removing from grill. They should be at about medium.

During the last minute of cooking the patties split the buns and brush all cut sides with Colavita Extra Virgin Olive Oil. Place buns cut side down on cooler part of grill and toast. Remove.

To assemble burgers remove core from lettuce and separate leaves. Place one or two inner leaves (cup side up ) on bottom of each bun. Spread a little of the Smoked Pepper Ketchup on leaves. Place burger patty on lettuce, dollop a tablespoon of ketchup on top of patty then spoon equal amounts of the Chow Chow on top of that. Place bun lids on top and serve.