The Hickory Smoked Texas Zinful BBQ Burger with Real California Finishers

Pairs well with:


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

I love Texas BBQ, burgers, and avocado, so I created this recipe. I cooked it for some very critical friends who share their thoughts with me. It was all positive so here it is. Prepare, grill, and enjoy.


Zinful Texas BBQ sauce

1 cup Sutter Home Zinfandel

1 cup ketchup

2 tablespoon Extra Virgin Olive Oil

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

2 teaspoons cumin

1/4 teaspoon chili powder

1 teaspoons Tabasco Chipotle Sauce (or to your personal taste)


2 pounds fresh ground 80/20 ground Chuck

3 tablespoons fresh minced garlic

3 tablespoons fresh Cilantro, chopped and diced

3 tablespoons fresh Oregano

1 tablespoon salt

1 tablespoon fresh ground black pepper

Reynolds Parchment Paper for flattening the patties

4 cups Hickory Chips soak in water for a couple hours

Reynolds Wrap Foil for a grill (to wrap the Hickory chips)

California Avocado Finishers

3 ripe Avocados, seeds, skins removed, and mashed

2 tablespoons fresh Lime juice

1/3 cup fresh diced red onions

6 NatureSweet Brand Cherry Tomatoes, sliced and diced

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco Chipotle Pepper Sauce (or to your personal taste)

Dash of salt or to your personal taste

1 1/2 cups packed shredded lettuce

6 tablespoons butter at room temperature

6 King’s Hawaiian Savory Honey Rolls, spilt

6 slices Real California Monterey Jack cheese


Get the ground Chuck and place in a large bowl to reach room temperature.

Prepare your grill grates with the Colavita Olive oil and preheat to high heat on 2 burners on one side, low to medium heat on the other 2 burners.

For the Zinful BBQ sauce pour the Sutter Home Zinfandel in a large bowl, add the ketchup, Colavita Olive Oil, soy sauce, brown sugar, vinegar, cumin, chili powder, Tabasco Chipotle Pepper Sauce, and whisk together. Pour 1/2 cup in another large bowl and set aside. Place the remaining Zinful BBQ sauce in an ovenproof saucepan to place on the low heat side of the grill when you add the patties to the grill. Add the garlic, 3 cilantro, oregano, salt, and pepper to the reserved Zinful BBQ sauce. Whisk the ingredients together. Add the ground Chuck and gently blend together with a large spoon. Use Reynolds Parchment paper and a plate to gently form and flatten 6 equal patties slightly larger than the rolls. Get the Reynolds Wrap Aluminum Foil and form a doubled pouch large enough to hold the water soaked Hickory chips (dull side out). Using a sharp knife puncture in 5 or 6 places on top to allow the smoke to exit. Place the pouch direct on your grill burner on high heat at one end of you grill. Add the patties to the grill. Place the patties and Zinful BBQ sauce on the grill. Cook the patties 6-7 minutes with the lid closed as much as possible. Simmer the Zinful BBQ sauce 6-7 minutes and remove, stir together, and baste the turned patties. Close the lid and grill another 4-5 minutes, turn and baste again. Grill another couple or to your personal doneness.

Add the avocado, lime juice, onions, Nature Sweet Cherry Tomatoes, the Tabasco Chipotle Pepper Sauce, salt and mix together. Spread the remaining butter on the insides of the King’s Hawaiian Savory Honey Rolls. Place the King’s Hawaiian Savory Honey rolls insides down, and toast the last couple minutes on the patties, remove all from the grill and get ready to eat. Spread the California Avocado roll equally spread on the roll insides and add 1/4 cup of the shredded lettuce to each roll bottom, and a slice or Real California Monterey Jack cheese. Baste the patties again heavily with the Zinful BBQ sauce heavily and place on the cheese. Crown with the roll tops and serve with real California and Texas pride.

Prep Time: 40-45 minutes. Grill Time: 12-15 minutes.