Wine Varietal: White Zinfandel
2 pounds ground chuck
1 tablespoon fresh finely chopped sweet basil
1 tablespoon fresh finely chopped sage
1 tablespoon fresh finely chopped dill
1 1/2 teaspoon salt
1 teaspoon red pepper flakes
Grilled apricot chutney
4 medium sized apricots
half of one medium sized red onion cut into slices
1 tablespoon finely chopped habanero pepper
1/2 cup loosely chopped cilantro leaves
1/4 cup fresh lime juice
1 tablespoon brown sugar
1 teaspoon nutmeg
1 teaspoon ginger
Honey mint mayonnaise
1/4 cup mayonnaise
1 teaspoon fresh finely chopped mint
6 slices gruyere cheese
1/4 vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split.
2 cups arugula
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. First, to make the patties, combine the ground chuck, sweet basil, sage, dill, salt, and red pepper flakes in a large bowl. Combine all ingredients then shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
Now prepare the chutney by slicing apricots around the pit, they will look like a donut. When the grill is ready, brush the grill rack with vegetable oil and place onion slices and apricots on the grill. Allow to grill just long enough to get a nice grill mark on each side, about 2 minutes on each side. Remove from grill and allow to cool until cool enough to work with. Chop both onion and apricot and place in a medium sized bowl with habanero, and cilantro . In a separate small bowl whisk lime juice, brown sugar, nutmeg, and ginger. Add this mixture to the onion apricot chutney, don’t over mix, just make sure all ingredients are incorporated then set aside.
In a small bowl combine mayonnaise, mint, and honey, cover and set aside.
Re- oil the grill and place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of mayonnaise then arugula on each bun bottom, followed by a cheese-topped patty, and an equal portion of the chutney. Place remaining mayonnaise to the top bun, add the bun tops and serve.