Smoky Texas Brisket Burgers with “Fixin’s” Sauce

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Smoky Texas Brisket Burgers
2 tablespoons Zinfandel
1 tablespoon molasses
1 tablespoon liquid smoke
1/4 cup plus 1 tablespoon finely chopped onion, divided
4 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon chipotle chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 pounds ground beef brisket “Fixin’s” Sauce
3/4 cup mayonnaise
2 teaspoons lemon juice
1/4 cup dill pickle relish
2 tablespoons drained, finely diced, jarred jalapeno slices
Vegetable oil, for brushing on the grill rack
1 1/2 cups shredded sharp cheddar cheese
6 jalapeno or plain buns or rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine Zinfandel, molasses, liquid smoke, 1/4 cup chopped onion, chopped garlic, paprika, chipotle chili powder, salt and pepper in a large bowl. Add ground brisket to 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; let sit 10 minutes. To make the sauce, combine the mayonnaise, lemon juice, dill pickle relish, jalapeno and remaining 1 tablespoon onion in a medium bowl. Cover and refrigerate until serving. 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, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, top each patty with 1/4 cup grated cheddar and place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread sauce generously on cut-sides of buns. Place patties on bun bottoms, add bun tops and serve. Makes 6 burgers