Lonestar Smokey Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Smokey Sauce:
1 8 oz. package of cream cheese (room temperature)
1/4 cup mayonnaise
1/4 teaspoon hickory liquid smoke
1 garlic clove, minced
Lonestar Mixture:
1 cup diced and drained red tomatoes
1/4 cup chopped green onions
1 teaspoon chopped fresh dill weed
Pinch of freshly ground sea salt
1 lb. ground chuck
1/2 lb. ground pork
1/2 lb. ground sirloin
1/4 cup finely grated white onion
1 garlic clove, minced
1/4 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper seeds
1 tablespoon of honey
2 tablespoons of chardonnay
vegetable oil, for brushing on grill rack
3 tablespoons melted butter

1 tablespoon olive oil
6 kaiser hamburger buns
6 large green leaf lettuce leaves



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the smokey sauce, with a hand-mixer thoroughly combine the cream cheese and the mayonnaise in a medium bowl. With a spoon slowly stir in the hickory liquid smoke and minced garlic clove. Set bowl in refrigerator to chill. To make the lonestar mixture, combine the diced red tomatoes, chopped green onions, fresh dill weed and pinch of freshly ground sea salt in a small bowl. Set aside in refrigerator to chill. To make the patties, combine the ground chuck, ground pork, ground sirloin, finely grated white onion, minced garlic clove, freshly ground sea salt, freshly ground black pepper, crushed red pepper seeds, honey and chardonnay in a large bowl. 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 kaiser hamburger buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once, until done to preference, 5 to 7 minutes on each side for medium. When the patties are cooked, remove from the grill, stacking to keep warm. Mix melted butter and olive oil together in small bowl. Gently brush butter and olive oil mixture over cut side of kaiser hamburger buns. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, on each kaiser hamburger bun bottom, place 1 large green leaf lettuce and then the patty. On top of the patty add a generous amount of lonestar mix. Lastly spread a thick generous amount of the smokey sauce on the cut side of the top bun. Add the bun tops and serve. Makes 6 burgers.