Fury From the Sky Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Chipotle Mayonnaise:
1/2 can chipotle peppers in adobo sauce juice of 1/2 lime
1 cup mayonnaise
1/2 teaspoon pepper
1 teaspoon salt
2.25 lbs ground chuck
1 white onion, grated
4 cloves garlic, minced
3 jalapenos, diced
1 egg
1/4 cup parmesean cheese, freshly grated
1/2 cup vermont white cheddar, freshly grated
1/4 cup bread crumbs
1 tablespoon Original seasoning
1 tablespoon Table Blend
2 teaspoons cayenne pepper
2 teaspoons ancho chile pepper
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
Vegetable oil, for brushing grill
6 Kaiser rolls, split
1 red onion, sliced
2 tomatoes, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Chipotle mayonnaise, combine chipotle peppers in adobo sauce, lime juice, mayonnaise, pepper, and salt in a blender and process until well blended. Remove the mixture and place in a small bowl. Refrigerate until serving. To make patties, combine the beef, onion, garlic, jalapenos, egg, parmesean cheese, vermont white cheddar, bread crumbs, original seasoning, table blend, cayenne pepper, ancho chile pepper, salt, pepper, and paprika in a large bowl. Handling the meat as little as possible, mix until well incorporated. Divide mixture into six equal portions and form patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on bottoms, 4 to 6 minutes. Turn the patties and continue grilling until done to prefence, about 7 minutes longer for medium-well. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to lightly toast. To assemble burgers, place a generous amount of chipotle mayonnaise over the cut sides of the rolls. On each bottom roll, place slice of red onion, patty, and slice of tomato. Add the roll tops and serve. Makes six burgers.