Grilled Dynamic Duo Burgers and Fries

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 large Fresno peppers, seeded, finely chopped
1 cup finely chopped portabella mushroom
2 1/2 pounds fresh ground chuck
3 teaspoons kosher salt (2 1/2 teaspoons for patties, 1/2 teaspoon for tomato slices)
1 1/4 teaspoon freshly ground black pepper (1 teaspoon for patties, 1/4 teaspoon for tomato slices)
2 large russet potatoes, washed, pat dry
1/2 cup Colavita Extra Virgin Olive Oil (1/4 cup for potatoes, 1/4 cup for buns)
Vegetable oil, for brushing the grill rack
1 1/2 teaspoons Garlic and Onion grill seasoning
6 sesame seed hamburger buns, split
6 slices extra sharp cheddar cheese
4 tablespoons mayonnaise
3 tablespoons Grey Poupon Dijon Mustard
2 tablespoons ketchup
6 (1/4-inch-thick) beefsteak tomatoes slices
6 red onion slices
3 cups shredded romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, place the Fresno peppers in a 3-cup food chopper and chop on high until minced. Add the mushroom and pulse until finely chopped. Transfer the mixture to a large bowl. Add the ground chuck, 2 1/2 teaspoons of salt, reserve the remaining 1/2 teaspoon for later use, and 1 teaspoon of ground pepper, reserve the remaining 1/4 teaspoon for later use. 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. Make a slight dimple in the center of each patty (this will prevent it from puffing up while it cooks). Set aside in refrigerator. To make the grilled garlic and onion fries, cut a 1/2 inch off each end of the potato to make the ends flat. Stand the potato on its end and cut a 1/4 inch thick slice off one side, repeat on opposite side, discard pieces. Keeping the potato on its end with the skin side facing you, slice lengthwise from top to bottom into 1/4-inch thick slices. Repeat with remaining potato. Each potato will make 6 to 7 slices. You will need a total of twelve slices for the burgers. Place the potato slices in a shallow bowl and drizzle with 1/4 cup of the olive oil, reserve remaining 1/4 cup olive oil for later use, coat the potatoes on both sides. When the grill is ready, brush the grill rack with vegetable oil. Lay each potato carefully on the grill in a single layer. Sprinkle each potato with and equal amount of garlic and onion medley. Cook for 5 minutes, turn each potato over and cook another 5 minutes. Turn each potato over and cook for another 2 minutes. Potatoes should be golden brown. Total cook time is about 12 minutes. When finished cooking, place a paper towel in the bottom of a shallow bowl, place grilled potatoes, seasoned side up, in the bowl in a single layer. Cover lightly, set aside and keep warm until serving. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking the patties carefully place the rolls cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking the patties top each patty with a slice of cheese to melt. To assemble the burgers, spread 2 teaspoons of mayonnaise on the cut sides of the roll tops. On the cut sides of the roll bottoms, spread 1 1/2 teaspoons of mustard, and spread 1 teaspoon of ketchup. On each roll bottom, place 2 potato slices in a single layer seasoned side up (they may overlap slightly depending on your potato width), a patty, a tomato slice, sprinkle tomato with remaining salt and pepper, an onion slice (fan out the onion), and an equal portion of the shredded romaine. Add roll tops and serve. Makes 6 burgers