Honey Chipotle Glazed Beef Burgers with Mint Avocado Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1-1/2 pounds ground chuck
1-1/2 pounds ground sirloin
1 Tablespoon Caribbean Jerk seasoning
1/4 cup Sutter Home Zinfandel
2 teaspoons kosher salt
Avocado Mint Sauce:
1 ripe avocado, peeled and seeded
2 tablespoons lime juice
1 cup mayo
1/2 teaspoon kosher salt
1/2 cup chopped mint leaves
Honey Chipotle Glaze:
3/4 cup Sutter Home Zinfandel
3/4 cup wine vinegar
1 cup honey
3 chipotle peppers in adobo sauce, finely minced
1 teaspoon kosher salt
3 tablespoons vegetable oil for grill
6 Bakery sandwich rolls
6 leaves red leaf lettuce
2 ripe tomatoes, sliced



Combine the ground chuck, sirloin, Caribbean Jerk seasoning, ¼ cup wine and salt. Mix lightly and form into 6 patties. Refrigerate until ready to grill. Mash the avocado with the lime juice. Stir in the mayo and salt. Gently fold in the mint leaves. Cover and refrigerate until ready to serve. Heat a grill proof pan on hot grill over medium high fire. Add ¾ cup wine, vinegar, honey, chipotle peppers and 1 teaspoon kosher salt. Cook, stirring often until reduced by half. Heat grill to medium high heat. Brush grates with vegetable oil. Place the beef patties on the hot grill over the direct flame. Cook for 4-5 minutes per side or until desired doneness is reached, basting often with chipotle glaze. Brush some of the chipotle glaze on cut side of sandwich rolls. Place cut side down on grill and cook until lightly toasted. Remove buns and place on serving plate. Place some lettuce on the bottom of each sandwich bun. Top with tomato slice. Add burger and finish with a dollop of avocado mayo. Replace bun top. Serves 6.