Waltz Across Texas Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.



1//4 cup Colavita Olive Oil
1/4 cup Colavita Balsamic Vinegar
1 pound Rio Sweet Texas Onion, cut in thick slices (substitute with Vidalia or any sweet onion if necessary)
6 small ripe but firm peaches, pitted, peeled, and halved

East Meets West (Texas, that is) Barbecue Sauce

1/4 cup chicken broth
1/2 cup peach preserves
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon minced chipotle in adobo sauce
1 tablespoon brown sugar
1 teaspoon dried thyme


2 pounds ground beef, 15 % fat
2 tablespoons Worcestershire sauce
2 tablespoons McCormick Montreal Grill Mix Seasoning
1 tablespoon minced chipotle in adobo sauce
9 tablespoons crumbled blue cheese
6 tablespoons pecan chips

6 slices Texas toast bread (thickly sliced dense white sandwich bread)


Preheat the grill to medium heat.
Combine the olive oil and balsamic vinegar in a large ziploc bag. Add onions and peaches, turning to coat. Set aside.
To make the barbecue sauce, whisk together the chicken broth, peach preserves, ketchup, apple cider vinegar, 1 tablespoon chipotle, brown sugar, and thyme in a small oven-proof sauce pan on the top of the grill rack. Bring to a boil and simmer 15-20 minutes or until thick and syrupy, lowering the grill heat if necessary to not over-boil
Remove from heat, cover, and keep warm.
Adjust grill temperature to medium-high. Remove onions from ziploc bag. Insert one or two toothpicks or skewers into the concentric rings of each slice in order to hold the rings together on the grill. Grill onions, turning occasionally until lightly charred and soft, about 10-12 minutes. Remove toothpicks from onion slices and separate into rings. Mix rings into the barbecue sauce and recover.
Add peaches to the grill and grill about three minutes or until peaches are soft, but still hold their shape, turning occasionally. Transfer peaches to a cutting board and slice each half into four slices. Wrap peaches in foil and keep warm.
To form the patties, in a large bowl, lightly mix together the ground beef, Worcestershire sauce, grill seasoning mix, and 1 tablespoon minced chipotles. Divide mixture into 12 and form 12 thin patties. On six patties, sprinkle 1 and 1/2 tablespoons blue cheese crumbles and 1 tablespoon pecan chips, leaving a 1/2 inch border. Top with the six remaining patties, pressing edges together to seal.
Place patties on the grill and grill about four minutes. Turn and grill another four minutes. Baste with barbecue sauce and turn and cook one minute longer. Baste, turn, and cook another minute. During the last few minutes of cooking, return the barbecue sauce and peaches to the grill to reheat. When patties are finished, remove from grill and cover to keep hot. Add the Texas toast bread to the grill and toast about 30 seconds per side, or until lightly toasted.
To assemble, place each toast slice on a plate. Top each with eight peach slices and then the patty. Cover each equally with the onions and barbeque sauce and then shout out, “Yee-haw ya