Spicy Chipotle Burgers

Pairs well with:


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


Sautéed Chipotle Onions and Mushrooms
3 tablespoon Olive oil
1 Medium sweet onion, halved and thinly sliced
2 ½ tablespoon Chipotle Pepper Sauce
8oz. Container of Sliced Mushrooms
1 Small jar of Roasted Red Peppers
1 teaspoon Pepper Sauce (mango/citrus based)
2 pounds ground sirloin
1/3 cup minced sweet onion
2 Tablespoons Zinfandel
1 ½ Teaspoons Pepper Sauce (mango/citrus based)
1 1/2 teaspoons salt
1 Tablespoon Minced fresh garlic
1 Teaspoon Worcestershire Sauce
Vegetable oil, for brushing on the grill rack
6 Slices of Sharp Cheddar Cheese
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 Tablespoons Ketchup



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the sautéed onions, combine the olive oil, onion, chipotle pepper sauce, mushrooms, roasted red pepper and pepper sauce in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the mixture for 15 to 20 minutes, stirring occasionally, until the onions are translucent and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make the patties, combine the sirloin, onion, Zinfandel, pepper sauce, salt, garlic and worestershire sauce in a large 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 to fit the rolls. 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, 5 to 7 minutes on each side for medium. When the patties are cooked, top each burger with a slice of cheese. Meanwhile place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, on each roll bottom, place a lettuce leaf, a tomato slice, a patty, 1 tablespoon of ketchup an equal portion of the sautéed mixture. Add the roll tops and serve. Makes 6 burgers