Smok’n Hot Burgers with Habanero Ketchup

Pairs well with:

Cabernet Sauvignon

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


Habanero Ketchup
½ cup ketchup
1/3 cup Orange Juice
1 dried habanero chili
1 tablespoon molasses
1 tsp. Worcestershire sauce
2 lbs ground chuck and sirloin (equal amounts)
1 small onion finely minced
1 tsp. Worcestershire sauce
2 tsp. liquid smoke
2 tablespoon prepared spicy BBQ sauce
1 tablespoon Cabernet
½ tsp. pepper
½ tsp. hot salt
Colavita Pepperolio Olive Oil for brushing on grill rack and buns
6 slices of Jack cheese
6 Kaiser Rolls split
6 romaine lettuce leaves
6 1/4 inch tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Habnero Ketchup combine ½ cup ketchup, orange juice, 1 dried haberno chili, 1 tablespoon molasses and 1 tsp. Worcestershire sauce in a small bowl, cover and keep chilled. To make the burger patties, combine the ground beef, onion, Worcestershire sauce, liquid smoke, bbq sauce, cabernet, pepper, hot salt, and red pepper flakes in a large bowl. Handling the meat as little as possible to avoid over compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit rolls. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover and cook, turning only once and until done to your preference, approx. 5-7 mins on each side for medium. During the final minute of grilling place 6 slices of cheese on each burger patty cover grill and allow to melt. When cheese is melted, remove burger patties from grill. Brush the cut side of each bun with olive oil, then place cut side down on the outer edge of the grill rack and toast lightly. To assemble the burgers, spread a generous amount of Habanero ketchup over the cut sides of the rolls. On the bottom of the roll place a burger patty,lettuce and tomato then add the roll tops and serve.