Maui Wowie Jamin BBQ Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


3 tablespoons olive oil, plus 3 tablespoons extra for grill rack
2 large Maui sweet onions, sliced 1/4 in.
3 tablespoons red pepper jelly
1/2 cup BBQ sauce (regular type)
1/4 cup Sutter Home Zinfandel wine
1 1/2 pounds ground beef chuck
1/2 pound ground beef sirloin
1 1/2 tablespoons steak seasoning (must have salt and pepper as main ingredients)
1/4 cup BBQ sauce
2 tablespoons Dijon mustard
6 freshly baked hamburger rolls (from bakery dept. of grocery store)



Preheat a gas grill with
a cover to medium high.

To make Jamin BBQ Onion topping: in a large disposable roasting tin (about 9″x12″, 2-3″ deep), cover bottom of tin with 3 tablespoons oil. Add sliced onions, toss to coat with oil and cover with foil. Place over medium high heat on preheated grill for about 8 minutes (shake pan occasionally so they do not stick). While onions are cooking prepare sauce. In a medium bowl, place jelly, 1/2 cup BBQ sauce and wine, whisking after each addition. Remove foil from onions and add sauce, stirring to coat onions. Cover with foil and continue to cook another 8-10 minutes or until soft (uncover occasionally while cooking to stir). Remove from heat and set aside covered.

To make the patties: In a large bowl, combine chuck, sirloin, steak seasoning, 1/4 cup BBQ sauce and mustard. Handle meat as little as possible to avoid compacting it too much. Divide into 6 equal patties. Brush grill rack with 3 tablespoons oil. Place patties on rack over medium high heat, cover and cook, turning once until done to preference, about 4-5 minutes each side for medium. During the last few minutes of cooking place the buns, cut side down, on the outer edge of rack to lightly toast.

To assemble burgers, place 1 patty on each bottom of rolls, next top with Jamin BBQ onion mixture. Add the tops and serve.