Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 medium green bell pepper, chunked into 1-inch pieces
1/2 medium red bell pepper, chunked into l-inch pieces
1/2 cup chunked sweet onion (cut 1/4-inch thick)
3 medium cloves garlic-peeled and ends trimmed
1/2 tablespoon Colavita Extra Virgin Olive Oil
4 cherry tomatoes-halved
1/4 cup thick ketchup
1/2 tablespoon  Dijon Honey Mustard
2 tablespoons Colavita's Balsamic Glaze
2 pounds of ground chuck (20% fat content)
3/4 cup fine to coarsely crushed Kettle New York Cheddar Potato Chips with Herbs
Vegetable oil to brush grill rack
1-1/4 teaspoons salt (for patties)
3/4 cup shredded sharp white cheddar cheese
6 sesame seed Kaiser rolls-split
6 large leaves Boston lettuce
18 Kettle New York Cheddar Potato Chips with Herbs



Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To prepare veggies, combine peppers, onion and garlic in a medium bowl. Drizzle oil over veggies; toss to coat. Transfer oiled veggies to a perforated 12 x 12 stainless steel wok basket-Barbeque Galore brand is perfect! Place wok on grill over medium-hot fire. Stirring frequently, cook veggies until they are lightly browned, about 6 minutes, adding tomatoes to wok the final 2 minutes of browning. Transfer grilled veggies to a plate and refrigerate until cool. Coarsely chop cooled veggies in a food processor; set aside until needed. To make sauce, combine ketchup, mustard and balsamic glaze in a small heat proof saucepan. Place saucepan over medium-hot fire; stir sauce until it is heated through. Set sauce aside until needed. To make patties, combine chuck, crushed chips and chopped veggies in a large bowl. Mix ingredients together, handling as little as possible. Divide meat mixture into 6 portions. Form patties about 3/4-inch thick making a a dimple in the center of each patty. Refrigerate patties 15 minutes then salt both sides of patties using a scant 1/4 teaspoon per side. Brush vegetable oil over grill rack. Place patties on rack, cover grill and cook patties over medium-hot heat until bottoms are browned-about 3 to 4 minutes. Turn patties; cook covered for 4 to 5 minutes for medium or until desired doneness. During the final minutes of grilling, slather sauce over patties and top each patty with 2 tablespoons cheese. Transfer cooked patties to a serving plate. Place rolls cut side down on grill rack and lightly toast. To assemble burgers, place a leaf of lettuce on each roll bottom, top with a patty then with a three whole chips. Cover with roll top. 6 BURGERS