Drunken Chipoltle Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Grilled Vidalia Onion:
Aluminum Foil
1 medium sized Vidalia onion
½ tsp Kosher salt
½ tsp. fresh ground pepper
2 Tsp. butter
Chili-Lime Mayo
¾ cup mayonnaise
¼ cup sour cream
juice of ½ of 1 (one) lime
1 ½ Tsp chili powder
1 tsp fresh mint
1 tsp sugar
1 medium clove of garlic pressed
1 small red chili pepper chopped
pinch of kosher salt
1-2 chipoltle peppers in adobo sauce
â…“ cup chopped Vidalia onion
â…“ cup chopped green pepper
1 tsp. pressed garlic
¼ tsp liquid smoke
1 ½ Tsp. Worchestershire sauce
½ tsp. season salt
1 tsp. Kosher salt
1 tsp. fresh ground black pepper
½ tsp. fresh purple (Asian) basil
¼ cup Johnnie Walker Black Label Scotch Whiskey
¼ cup firmly packed brown sugar
2 large eggs
2 lbs. ground sirloin
Vegetable oil, for brushing the grill rack
6 Sourdough rolls, split
6 slices of tomato
2 Tsp. butter
1 Tsp chili powder
1 Tsp. garlic powder
6 slices of Monterrey Jack cheese
6 Romaine lettuce leafs



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Begin by grilling the Vidalia onion. To prepare onion, cut off the top and wrap in aluminum foil leaving the exposed top open. Sprinkle salt and pepper on exposed top, then add butter and seal the foil. Place directly over flames and cook until the middle of the onion is soft (approximately 10-12 minutes). Place to the side of the grill rack to keep warm. Next prepare the Chili-Lime Mayo by combining all ingredients in a food processor or blender and process until mixture is smooth and consistently blended. Remove mixture to a small bowl, cover, and refrigerate until assembly. To prepare the patties, combine chipoltle peppers, chopped Vidalia onion, chopped green pepper, pressed garlic, liquid smoke, Worchestershire sauce, Lawry’s season salt, Kosher salt, fresh ground black pepper, fresh purple (Asian) basil, Johnnie Walker Black Label Scotch Whisky, and firmly packed brown sugar in a food processor or blender and process until the mixture is pureed. Combine pureed mixture and eggs with ground sirloin in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill for 4-5 minutes or until bottoms are brown. While the first side is grilling, slice tomatoes and grilled onion into six equal rings. Butter all buns and lightly dust with chili and garlic powder. Flip and grill for 3-4 more minutes. Place buns face down on outer edge of grill rack and lightly toast, being careful not to let them burn. About 1 (one) minute before the burgers are done cooking to your liking, place 1 (one) onion ring and tomato slice on each patty topped by 1(one) slice of Monterrey Jack cheese. Allow cheese to melt over tomato and onion onto the burger, and remove from grill. To assemble burgers, spread a generous amount of Chili-Lime Mayo on the face of the bottom half of each bun. Top with a leaf of romaine followed by the burger/onion/tomato/cheese combination. Place the top of the bun on the burger, serve, and enjoy. Makes 6 hamburgers.