Mesquite Grilled Cowboy Burgers with Roasted Corn Relish II

Pairs well with:

Cabernet Sauvignon

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


1 cup mesquite wood chips
2 thick slices applewood smoked bacon
1 large jalapeno pepper
1/4 cup flat leaf parsley
1 cup shredded sharp cheddar cheese
2 tablespoons worcestershire sauce
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2-1/2 pound 85% fresh ground chuck
2 ears fresh corn
1 red onion
2 fresh anaheim chilies
1 tablespoon Colavita canola oil
3 tablespoons yellow mustard
2 tablespoons ketchup
1 tablespoon packed brown sugar
2 teaspoons apple cider vinegar
2 tablespoons flat leaf parsley
kosher salt
freshly ground black pepper
1 tablespoon Colavita canola oil
6 bakery style white hamburger buns
1 bunch watercress
1 tablespoon Colavita canola oil
Pinch of kosher salt
Pinch of freshly ground black pepper



Preheat gas grill to 400 degrees. In a small bowl, cover wood chips with water to soak.

Finely chop bacon. Seed and finely chop the jalapeno.

Finely chop the parsley. Combine bacon, jalapeno, parsley, cheese, Worcestershire sauce,

salt and pepper with the ground chuck. Mix lightly and form into 6 equal patties.

Cover and refrigerate to allow flavors to come together.

Shuck corn and remove all silk. Cut red onion into 1/2″ thick slices.

Brush the corn, onion and Anaheim chilies with the oil. Place on grill and roast, turning

often, until corn starts to brown and the onion chars, about 15 minutes. Grill the chilies until they are blackened

all over. Put chilies in a plastic bag and seal. Set aside until cool enough to handle.

In a medium bowl, mix together mustard, ketchup, sugar and cider vinegar.

Cut the corn from the cob into the bowl. Finely chop the red onion to make 1/2 cup.

Finely chop the parsley. Remove chilies from bag and peel off the skins.

Remove all the seeds and stems and chop fine. Add onion, parsley and chilies to corn.

Mix well and add salt and pepper to taste. Cover and set aside.

Drain wood chips and place on a 12″ sheet of foil. Fold sides over and ends in to make a

packet. Turn over and poke several 1/4″ holes in packet to let the smoke escape. Using

tongs, slide grill rack aside and place foil packet directly on ceramic tiles. Close Lid.

When you begin to see smoke from packet, oil grill rack.

Grill burgers 6-7 minutes per side, or to desired degree of doneness.. During the last

2 minutes, place buns on grill to toast.

In a bowl, mix the watercress with the oil, salt and pepper.

Place 1/3 cup watercress on bottom of bun. Top with burger and 2-3 tablespoons of relish.