Southern Sun-Sation Chipotle Orange backyard burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This burger includesthe essence of the south, well the Florida south and I’m sure someone would argue about this really being the “South”.anyway, It is a combination of the things and exports that make up our fine state, mainly Oranges, Strawberries and fishing well, fishing in this case will be emulated by goldfish crackers, and of course the sun, beaches and tourists. which will respectfully be replaced by Tabasco (heat of the sun) beaches salt, pepper and brown sugar) and the tourists with bikini cut cheese. And of course the hurricanes, I got nothing for that, other that there is one on the way here as I type, That’s what makes it a great American burger, it was concepted, created and born right here in the 27th state of the U.S of A.


Chipotle Ranch Drizzle
1/4 cup Ranch dressing
1 tablespoon Tabasco chipotle pepper sauce
1/2 teaspoon soy sauce
dash ground cinnamon

2 pounds freshly ground chuck
2 teaspoons kosher salt
2 medium navel oranges, peeled and white pith removed, chopped
2 large strawberries, hulled and sliced into quarters
1 cup sweet Vidalia onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup Orange bell pepper, finely chopped
1 green jalapeno, seeds and stem removed, finely chopped
2 teaspoons Tabasco habanero sauce
1 tablespoon Lea & Perrins worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon whipped salted butter
1 tablespoon of brown sugar
1 tablespoon Colavita Extra Virgin Olive Oil
1 cup nothing but nacho flavor blasted goldfish crackers, placed in a sandwich bag and smashed into fine pieces

Grilled Pickles
12- Kosher Dill Sandwich slices
1 tablespoon Colavita Extra Virgin Olive Oil
2-3 Tablespoons of olive oil, for brushing on grill rack
6 good quality (deli style) fresh hamburger buns, split
6 slices (1/8 inch thick) American deli cheese, cut each slice into 3 triangles (bikini shape)
6 iceburg lettuce leaves (umbrella)
6 (1/8-inch-thick) large tomato slices (raft)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Chipotle ranch drizzle, whisk the Ranch dressing, Tabasco chipotle sauce, soy sauce and ground cinnamon in a small bowl. Cover with plastic wrap and set aside.

To make the Grilled pickles, place the 12 pickles out on a paper towel , lightly press on top with an additional paper towel to dry pickles, line up pickles on a small dinner plate, spoon olive oil across, back and forth, hand rub olive oil in on both sides with index finger until evenly coated on both sides. Cover with plastic wrap and set aside.

To make the patties, Heat a large, heavy nonstick fire-proof skillet on the grill. Place ground chuck in a large bowl and cover with plastic wrap and set aside. In a second large bowl combine the salt, oranges, strawberries, onion, garlic, orange bell pepper, jalapeno, Tabasco habanero sauce, Worcestershire and black pepper, mix together with fork, pour mixture into a food processor and finely chop mixture with pulse setting, place mixture from food processor into a strainer to remove excess liquid. In the skillet melt the butter and brown sugar and evenly coat pan with olive oil, put the food processor mixture into the skillet and sauté for 5 minutes or until softened. Remove plastic wrap from ground chuck bowl and pour the sauté mixture over chuck, add the crushed crackers to the bowl and mix with a fork until all ingredients have evenly coated chuck, the temperature of the meat will cool mixture enough to handle during this process, handling the meat as little as possible to avoid compacting it. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Using tongs Place the pickles on the grill during the last two minutes of grilling 1 min per side. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling as well..

To assemble the burgers, drizzle the chipotle ranch mixture over the cut sides of the buns. On each bun bottom, place cut tomato, then place a grilled patty, followed by Lettuce, then the pickles in an “X” pattern add the top bun and serve.