Pairs well with:


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



2 pound fresh ground chuck
2 teaspoons kosher salt
1 tablespoon steak seasoning
3/4 cup Chili sauce
1/2 cup chopped hot peanuts

Grape jelly Mayonnaise

1 cup mayonnaise
1 teaspoon lemon juice
1/4 cup grape jelly

2-3 teaspoons peanut oil
1/2 cup peanut butter
6 good quality hamburger buns, split
1 cup sliced dill pickles
6 leaves of Bibb lettuce


Prepare a Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the jelly-mayonnaise, combine the mayonnaise, lemon juice, and grape jelly in a small bowl until smooth. Cover with foil and set aside.

In a large bowl add the chuck, salt, steak seasoning, Chili sauce, and hot peanuts. Combine well, mixing the meat and other ingredients as little as possible to avoid compacting it. Form into 6 patties and place on a plate. Cover with foil and set aside.

Brush the grill with peanut oil. Place the patties on the grill and cook for 4 to 5 minutes per side for medium doneness. During the last few minutes of cooking, spread each cut side of bun with peanut butter and place cut sides down on the outer edges of the rack to toast lightly.

To finish the burgers, spread grape jelly mayonnaise over the cut sides of the bun tops. Place a patty on each bun bottom, followed by sliced dill pickles, Bibb lettuce, and the bun top. Serve.
Makes 6 burgers