Texas Smokehouse Burger

Pairs well with:


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


2 1/4 pounds ground chuck
12 ounce bottle smoky BBQ sauce
1 loaf bakery white bread sliced 1 inch thick (12 slices)
1 stick unsalted butter, room temp.
4 cloves garlic, pureed
Pinch of salt
Pinch of white pepper
10 ounces smoked Gouda cheese sliced into 6 slices
2 large Kosher dill pickles from the deli counter, sliced lengthwise
2 ounces yellow mustard



In a large bowl, mix the ground chuck with 6 ounces of BBQ sauce. Mix well, and shape into six patties. Now it’s time to prepare the Texas toast. Make sure you buy your white bread unsliced, and have the bakery department slice it in 1 inch thick slices. Mix the butter with the pureed garlic, and add the pinch of salt and white pepper. Spread the butter mixture on one side only of 12 slices. Fire up the grill and set at Medium/High. Put the patties on and grill for 3 1/2 to 4 minutes per side. Then, build the burgers by placing a slice of smoked Gouda cheese on the unbuttered side of the bread, add a little BBQ sauce (6 ounces left in the bottle, an ounce per burger max.), lay the burger on, place two pickle slices on the burger, add a squirt of yellow mustard, and place the other slice on, buttered side out. Now take all the burgers and place them back on the grill to create the Texas toast and so everything comes together. After one minute flip and cook for one minute on the other side. Take them off, they are ready to eat!