New Mexico Chipotle Chili Burger
2 pounds fresh ground chuck, 80-85% lean
2 tablespoons Organic Worchestershire Sauce
2 teaspoons organic chopped garlic
1/2 cup Chipotle Chili Catch Up
1/2 cup Italian Style bread crumbs
1/2 teaspoon salt
1/4 teaspoon smoked chipotle chili powder
2 tablespoons Sutter Home Merlot or other dry red wine
Olive oil – spray or bottled
6 large slices (4 -5" diameter) Walla Walla sweet onions, sliced into 1/2" thick rounds (or Vidalias may be substituted)
6 Organic Bakery Wheat Hamburger Buns
6 1/4" slices center cut organic beefsteak tomatoes such as brandywine, better boy or early girl.
1. Break up ground chuck into bowl. Add worchestershire sauce, garlic, chipotle catch up and bread crumbs. Sprinkle with salt, chili powder and wine. Gently but thoroughly mix ingredients and form into 6 large patties approximately 1 inch thick. Lay out on plate and press center of patty with heal of hand so that it is not quite as thick as edges. Refrigerate patties until needed. 2. Start charcoal fire. Let burn until covered with ash, about 20-30 minutes. When coals are ready, spread out to achieve even heat in cooking area. 3. Spray or wipe cold grill rack with olive oil and adjust rack over coals to approximately 3 inches from heat. 4. Arrange onion slices on grill. Cook 3-4 minutes on each side until almost translucent. Move to warm plate or cool part of grill. 5. Place burger patties on grill. Cook 5-6 minutes on first side. Check edges for doneness and flip and cook on other side until finished, approximately 4-5 minutes. Test one burger for doneness. Remove to cool spot on grill. 6. Place split open buns face down on grill. Lightly toast each side for 30 seconds. Remove to plate. 7. Stack buns with burger patty, one slice of grilled onion and tomato.