Grandma’s Burger with a Southwestern Twist

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3 pounds ground chuck
1/3 cup chili sauce
6 tablespoon Worchester sauce (divided)
3/4 teaspoon creole seasoning
1 1/2 teaspoon garlic powder (divided)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mayonnaise
2 teaspoons ancho chili powder
1 large sweet onion sliced
1 tablespoon olive oil
6 ciabatta rolls
6 oz Gruyere cheese sliced
1 large tomato sliced
Leafy green lettuce



Advanced Preparation: Burgers: For the burgers combine the chuck and the chili sauce, 4 tbsp of Worchester, the creole seasoning, garlic powder, salt and pepper in a large bowl. With a fork blend to combine without over working the meat. Form six patties about 3/4 inch thick. Sauce: Combine the mayonnaise, ancho powder, 2 teaspoons Worcester sauce, and 1 teaspoon garlic powder. Blend well and refrigerate, this can be done ahead of time. Final Steps: Preheat the grill to medium high heat, brush the rack with oil. Place the onion, the butter and olive oil in a skillet and place on the grill. Saute until starting to carmelize, about 10 minutes. Grill the burgers to the desired degree of doneness, about 3 minutes per side for medium. While the burgers are on the second side, lightly toast ciabatta rolls on the grill. Top the burgers with the cheese for the last minute and let it melt. To Assemble: Place the sauce on both sides of the bun, then place the lettuce and tomato, add the burger and top with the onions. Serve and enjoy!