Tangy Chpotle Burgers with Mango Slices
½ cup Sutter Home Merlot wine
2 dried chipotle peppers
2 pounds ground chuck
3/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons Worcestershire sauce
2 Chipotle Peppers, finely chopped in processor
2 Tablespoons reserved wine,from marinade above.
Vegetable oil for brushing grill rack
6 Sesame seed hamburger buns
Bibb lettuce leaves, washed and dried
Fresh Mango, peeled and sliced
Directions: Preheat a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium high. Measure wine and put in a small bowl, add dried chipotle peppers and soak for 20 minutes, until softened.. Chop medium onion and 1/2 of a green pepper, separately, in food processor and measure ¾ cup onions and ¼ cup green pepper. Drain chipotle peppers from wine and reserve wine. Put chipotle peppers in food processor, add 2 Tablespoons of the reserved wine and process for 1-2 minutes until finely chopped. Makes 6 burgers To make the patties, combine the ground beef, onions, green pepper, salt and pepper, Worcestershire sauce and the chipotle pepper/wine mixture, in a large bowl. Mix gently with fork so as to not compact mixture. Divide the mixture into 6 equal portions and form the portion into patties to fit the rolls Brush grill rack with oil. Place patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, or for about 5 minutes longer, for medium. During the last few minutes of cooking the burgers, place the bun halves, cut side down on the outer edges of the grill rack to toast lightly. To assemble the burgers, wash and dry, bib lettuce leaves, peel mango and slice. Place burgers on bun bottoms, top with mustard, bib lettuce leaves and mango slices, cover with sesame bun tops and serve immediately.