Creque’s Alley Burgers

Ingredients

8 oz of ground chuck per person 3 lbs minimum.
8 oz Sutter home Cabernet Sauvignon
4 oz Caribbean Jerk Seasoning
2 oz steak sauce
4 oz of Colovita Extra Virgin Olive Oil
4 teaspoons of Salt
2 Teaspoons of Pepper
8 cloves fresh garlic minimum
6 seeded buns or 1 per 8oz burger
8 oz slivered almonds
Chutney Mayonnaise
Lettuce
Tomato
Avocado
Tooth picks
Kettle potato chips

Instructions

Start with 1/2 lb of ground Chuck per person minimum of 3 lbs makes 6 hamburgers Blend with 1/2 cup of Sutter Home Cabernet Sauvignon, 4 oz of Caribbean jerk seasoning, 2 oz steak sauce and 4 tablespoons of Colovita Extra Virgin Olive oil. add 4 teaspoons of salt and 2 teaspoons of pepper and crush 8 cloves of fresh garlic Mix well and refrigerate over night. Form into 8 oz patties prior to cooking and sear on both sides at high heat before lowering heat to cook to order. While the burgers are cooking warm the buns. roast 8 oz of slivered almonds Before serving spread  Chutney on the lower half of the bun top with slivered almonds. Place the hamburger on top and add lettuce and tomato and Avocado Spread mayonaise to the top of the bun and place on top Place a large toothpick to hold together and serve with Kettle fried potato chips