Texas Brisket Bruschetta Burger with Chunky Bleu ‘n Avocado Spread

Pairs well with:


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


2 1/2 cups chopped (2cups for Texas Sweet Onion 'n Olive Bruschetta, or your favorite sweet onion, PLUS 1/2 cup for burger patties)DIVIDED USE
3/4 cup PLUS 1/3 cup SUTTER HOME Zinfandel (3/4cup for Texas Sweet Onion 'n Olive Bruschetta PLUS 1/3 cup for burger patties), DIVIDED USE
4 3/4 teaspoons Spicy Seasoned salt(1 1/2 teaspoons for Texas Sweet Onion 'n Olive Bruschetta,1/4 teaspoon for Chunky Blue'n Avocado Spread 3 teaspoons burger patties), DIVIDED USE
1/2 cup Mixed Olive Bruschetta(black, and green olives with red peppers in oil), or your favorite mixed olive tapenade, preferably chunky
2 tablespoons GREY POUPON Country Dilon Mustard
5 ounces mild peppered goat cheese
7 ounces Chunky Blue Cheese Dip & Dressing(use your favorite brand)
1 large firm-ripe HASS California Avocado, peeled,pitted and diced
1 1/2 tablespoons fresh lime juice
2 1/2 pounds Beef Brisket, freshly ground TWICE by butcher
1 tablespoon fresh garlic crushed
1 tablespoon Tuscan Style Dry ltalian Seasoning,crumbled by hand before adding
Vegetable oil, for brushing grill rack.
6 onion rolls (about 3 1/2" diameter), split in half horizontally
6 leaves red lettuce
6 slices large ripe beef steak tomato (about 3 1/2" diameter), cut about 1/3" thick
4 ounces Kettle Bakes Aged White Cheddar Potato Chips



Preheat gas grill with a cover at medium-high setting. In a medium non-stick skillet with a lid, combine 2 cups chopped onion, 3/4 cup wine, and 1 1/2 teaspoons spicy seasoned salt (RESERVE REMAINING ONlON, WINE, AND SPICY SEASONED SALT FOR LATER USE). When grill is hot, place skillet on grid; cook mixture, stirring occasionally, until onions are soft and all wine is reduced (about 13-18 minutes). Remove from heat; stir in olive Bruschetta and 2 tablespoons Country Dijon Mustard; cover and set aside. Reduce grill temperature to medium heat setting. Pulse goat cheese in food processor until crumbled; add 1/4 cup of blue cheese dip & dressing to goat cheese. Pulse mixture until just blended by still chunky. In a medium bowl toss together diced avocado, lime juice,and 1/4 teaspoon salt(RESERVE REMAINING SPICY SEASONED SALT FOR BURGER PATTIES). Gently fold in remaining dip & dressing, and goat cheese mixture. (Do no over mix. Mixture should be chunky.) Cover and chill until ready to use. Finely mince remaining 1/2 cup of Texas Sweet Onion. In a large chilled bowl combine the minced onion with beef, remaing 1/3 cup wine, remaining 3 teaspoons spicy seasoned salt, garlic, and Italian seasoning; mix gently. Divide meat mixture into 6 equal portions; then shape each into a round pattie slightly larger than the diameter of the buns. Brush grill rack with oil; : place patties on grill rack cover and cook until done to preference, turning once (about 5 to 7 minutes for medium). During final minute of grilling, turn off gas; place split burger buns on hot grill rack to toast lightly on both sides. Remove patties and toasted buns from grill; keep warm. Spoon a generous amount of Texas Sweet Onion 'n Olive Bruschetta, a lettuce leaf, a pattie, a tomato slice, and 3-4 potato chips, overlapping as necessary. Add bread top, pressing down gently. Makes 6 burgers.