Chuck ‘N Cheddar Burger with Grilled Veggies Mixed-In and Sassy Balsamic Sauce

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 1 inch pieces
1/2 cup chunked sweet onion (cut 1/4 inch thick)
3 medium cloves garlic-peel and trim ends
1/2 Tbsp. Colavita extra virgin olive oil
4 cherry tomatoes-halved
Sassy Balsamic Sauce:
1/4 cup thick ketchup
1/2 Tbsp. Dijon Honey Mustard
2 Tbsp. Colavita's Balsamic Glaze
Patties: 2 lbs. 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 tsp. 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 cloves in a medium bowl. Drizzle oil over veggies; toss to coat. Transfer veggies to a perforated 12 x 12 stainless steel wok basket-Barbeque Galore brand is perfect! Place wok on grill rack 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 then set aside until needed. To make patties, combine chuck, crushed chips, and chopped veggies in a large bowl. Mix ingredients togehter, handling as little as possible. Divide meat mixture into 6 portions. Form patties about 3/4 inch thick and make a dimple in the center of each patty. refigerate patties 15 minutes the salt both sides fo patties using a scant 1/4 tsp. salt 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 Tbsp. 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 three whole chips. Cover with roll top.