Wine Varietal: Pinot Noir
Every summer we travel to the Minnesota north woods, paddling through lakes of wild rice and picking wild berries.The combination of fresh raspberries, cranberries and wild rice in a burger bring us back to those memorable times.
Smoky Berry Sauce
1 pint fresh raspberries
1/4 cup dried cranberries
2 tablespoons raspberry vinegar
1 teaspoon sugar
1 chipotle chili in adobo sauce
1/2 cup dried cranberries
1/4 cup Sutter Home pinot noir
2 pounds ground beef chuck
3/4 cup cooked wild rice
1/4 cup chopped green onions
3 tablespoons Weber Grill Creations sweet and tangy BBQ seasoning
Vegetable oil for brushing grill rack
6 hamburger buns (about 4 inch diameter), split
Place raspberries, 1/4 cup dried cranberries, vinegar, sugar and chipotle chili in food processor. Process until well blended. Set aside.
Prepare a medium-hot fire in charcoal grill with cover or preheat gas grill to medium- high.
Place 1/2 cup dried cranberries in small bowl with wine; set aside. Combine ground chuck, wild rice, green onions and seasoning in large bowl. Stir in cranberries and wine; mix well. (Handle meat mixture as little as possible to avoid over mixing.) Divide mixture into 6 equal portions and form into patties, each about 2-inches thick.
Brush the grill rack with oil. Place the patties on the rack and cook about 5 to 7 minutes per side, turning once, until meat thermometer reads 160 F.
While the patties are cooking, toast the buns, cut side down until very light golden brown.
To assemble the burgers, place patties on bottom half of buns, top each with smoky berry sauce (about 2 tablespoon per burger). Add bun tops and serve.
Makes 6 burgers