Wine Varietal: Pinot Noir
The classic pairing of gorgonzola & walnuts.
2 cups jellied cranberry sauce
1/2 cup cider vinegar
1/4 cup water
2 teaspoons dry mustard powder
1 teaspoon EACH nutmeg, black pepper, cinnamon & salt
3 ounces very thinly sliced prosciutto
2 pounds ground beef chuck
2 tablespoons mustard seed
2 tablespoons fennel seed
3/4 cup coarsely chopped walnuts
1/4 cup green peppercorns in brine, drained & coarsely chopped
3 large cloves garlic, minced
1 teaspoon salt
1/2 cup crumbled gorgonzola cheese
Oil for brushing grill rack
6 large round sandwich rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover. In a medium fireproof saucepan, combine all ketchup ingredients. Place directly over hot coals and bring to a simmer. Simmer, moving pot on grill if necessary, until thickened, 12 to 15 minutes, stirring frequently. Remove from heat and set aside.
Place sheets of heavy-duty foil on grill rack and spray with cooking spray. Place prosciutto in a single layer on foil and grill until crisp, 3 to 5 minutes. Remove foil with prosciutto from grill and set aside.
Place ground chuck in a large mixing bowl. Coarsely grind mustard and fennel seeds in a spice/coffee grinder or small food processor. Add to bowl with the walnuts, green peppercorns, garlic and salt. Mix lightly but well and shape into 12 patties the size of the rolls. Place about 1-1/2 tablespoons gorgonzola in center of 6 of the patties. Place remaining patties on top and seal edges. Brush grill rack with oil. Place burgers on rack and grill, covered, to desired degree of doneness, turning once, 4 to 5 minutes per side for medium. During last few minutes of grilling time, place rolls on edge of grill to lightly toast on both sides.
Spread ketchup on inside of roll tops. Place burgers on bottom halves of rolls. Top with prosciutto and roll tops.
Makes 6 servings.