Texas Hold ‘Em With Both Hands Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


4 tsp. ancho chile pepper powder
3 tsp, original seasoning
1 tsp. minced dried garlic
2 tsp. kosher salt
2 lbs. ground chuck
6 Tbsp. buttermilk
2 large Vidalia onions
2 jalapeno peppers
6 wooden skewers (6")
1/4 cup Colavita extra virgin olive oil, divided
2 large tomatoes
12 slices Texas garlic toast, frozen
1 1/2 cups Asiago cheese spread, softened



In a small bowl, combine ancho chile powder, Mrs. Dash, dried minced garlic, and kosher salt to make a poblano seasoning blend. In a medium bowl, lightly mix ground chuck, poblano seasoning blend, and buttermilk until combined. Divide the meat into six portions, shaping each into a 3"X5" rectangle; refrigerate until charcoal fire is ready. Start your fire (40 briquettes) 60 mintes before serving time. While the home fire burns, peel onions, trim and discard ends; cut six 1/2" thick slices. Trim and discard end of jalapenos; cut six 1/2" slices from widest part of peppers and remove seeds from each leaving ring intact. Remove center of each onion slice, fill with a pepper ring, then replace center of onion (trimmed if needed) inside the pepper ring. Thread each of the onion rounds lengthwise onto a wooden skewer until centered. Brush both sides of each onion round with Colavita extra virgin olive oil; reserve unused oil for cooking grate. Trim and discard ends of tomatoes, slice centers into thirds yielding six generous slices, set aside. When the coals are ready (gray ash), distribute them evenly around bottom of grill and set cooking grate over hot coals; wipe grate with a clean towel dipped in reserved olive oil. Place the skewered onion rounds in the center of the grate; cook 7 minutes and turn, moving them to the outer edge of the grill. Wipe center of grate again with towel dipped in olive oil. Place burger patties in center of grill and cook 5 minutes. Turn burgers and continue cooking additional 3 minutes; move burgers to the outer edge of the grill. Fill center of grate with twelve slices of Texas garlic toast and grill to an appetizing golden color, ~1 1/2 minutes. Turn and toast flipside another ~1 1/2 minutes. Remove toast, burgers, and onions to a large platter-immediately begin building a better burger! Slather six slices of toast with 2 tablespoons Asiago cheese spread each and plate individually, face up. Center a burger on each slice of plated toast and continue building skyward with a slice with Asiago cheese spread as before and finish each plated portion with an inverted slice (cheese side down), pressing slightly while removing the wooden skewer. Grab one Texas size sandwich with both hands, holler "JACKPOT!" and chow down.