Wine Varietal: Merlot
Oil for grill
1 lb. beef chuck, cubed
1 lb. beef skirt steak, cubed
2 tsp. salt
1 tsp. ground black pepper
1/4 cup Sutter Home Merlot
1 cup sweetened dried cherries, chopped
1/2 cup water
2 tbsp. Sutter Home Merlot
1 tbsp. red wine vinegar
2 tsp. Tabasco
1/4 tsp. minced garlic
1/3 cup finely chopped flat leaf parsley
2 tbsp. Colavita light Olive Oil
1/4 tsp. salt
6 thin slices sweet onion
1 tbsp. Colavita Olive oil
6 oz. brie cheese, sliced from wedge or long roll
2 grilled/roasted anahiem chiles, peeled, seeded and cut into strips
6 Brioche Rolls, Split
2 tbsp. creole mustard
Prepare grill for medium-high heat and rub with oil.
Sprinkle chuck and skirt steak with salt, pepper, and merlot. Grind together and form into six patties.
In small heavy fireproof saucepan, mix cherries and water. Bring to a simmer; cover and remove from heat. Let stand 15 minutes. Cool and stir in merlot, vinegar, Tabasco, garlic, parsley, olive oil, and salt. Reserve.
Grill burgers 6-8 minutes per side, or until done (I prefer pink). Brush onion slices with oil and place on grill halfway through cooking time. Grill until soft and grill marks show.
Last few minutes of cooking, top patties with cheese and chile strips, until cheese melts. Toast rolls on grill.
Spread toasted rolls very lightly with mustard. Place a grilled onion slice on each bottom roll portion. Add a patty, then top with ChimiCherry Sauce. Replace top of roll and serve immediately.