Texas Cowpoke Burger

Pairs well with:


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


2 pounds ground chuck
1/2 cup chopped white onions
1 tablespoon finely chopped Habenero peppers
2 tablespoons finely chopped Jalapeño peppers
1/3 cup Sutter Home Sauvignon Blanc
2 tablespoons grape seed oil
1 teaspoon dried cumin seeds
2 teaspoons smoked paprika
1/4 teaspoon ground black pepper
1 teaspoon garlic salt
6 oz Salemville Amish Blue Cheese Crumbles
1/2 cup unseasoned bread crumbs
6 large sesame seed buns
2 Heritage tomatoes thinly sliced
2 large avocados thinly sliced



Put the meat in a large mixing bowl. Add the chopped onions to the meat. Add the Habenero peppers and Jalapeño peppers to the meat. Combine the meat, onions and peppers with hands so they are thoroughly mixed together.

In small bowl, combine wine, grape seed oil, cumin seeds, smoked paprika, black pepper and garlic salt. Blend with whisk. Add the above ingredients to the meat, mixing well. Refrigerate the meat mixture for one hour while you sip some of the Sauvignon Blanc. Remove meat mixture from refrigerator.

Combine bread crumbs and half of crumbled blue cheese into the meat, mixing well. Make even-sized burgers by using a measuring cup to measure out meat mixture. Flatten the burgers to about 1 inch thickness. Make a well in the center of each burger using a tablespoon to keep from puffing up in the middle.

Grill the burgers on hot charcoal cooking for 5 minutes with the dented side up, grilling with lid down. Turn meat over and grilling another 5 minutes with lid down. Turn burger over again with dented side up.

Spoon leftover blue cheese into dented area on meat using about a tablespoon each of the blue cheese on each burger. Grill another 5 minutes at the same time you grill the sesame seed buns. Remove buns and meat at the same time. Place sliced tomatoes, burgers and avocados on the buns. Enjoy.