Cabernet Burgers with Black Currant Mole Sauce

Ingredients

2 tablespoons extra virgin olive oil
3/4 cup finely chopped sweet onion, divided
½ cup for mole, 1/4 cup for patties 3 teaspoons finely minced garlic, divided
2 teaspoons for mole, 1 teaspoon for patties 1/2 cup chili sauce
1/2 cup black currant preserves
4 ounce can chopped green chilies
1 tablespoon chili powder
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
4 teaspoons salt, divided 2 teaspoons for mole, 2 teaspoons for patties
1/4 teaspoon cinnamon
2 pounds ground chuck, 80% lean
1/4 cup Sutter Home Cabernet Wine
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing on the grill rack
6 corn dusted kaiser rolls, about 4 inches in diameter, split
6-1 ounce slices sharp cheddar cheese
6 crisp red leaf lettuce leaves

Instructions

Preheat a gas grill to medium high heat. To make the Black Currant Mole Sauce, place olive oil in an 8 inch fire proof skillet. Place ½ cup onion in skillet, reserve 1/4 cup for patties. Place skillet over heat and cook until onions are softened and translucent about 5-7 minutes. Stir in 2 teaspoons garlic, reserve 1 teaspoon garlic for patties. Saute garlic and onions for 1 minute. Stir in chili sauce, black currant preserves, green chilies, chili powder, cocoa powder, 2 teaspoons salt, reserving 2 teaspoons salt for patties, and cinnamon. Heat until all ingredients are hot and cook for about 15 minutes, stirring frequently. Keep sauce warm until ready to serve burgers. To prepare patties, combine ground chuck, Cabernet, reserved 1/4 cup onion, reserved 1 teaspoon garlic, reserved 2 teaspoons salt and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last 3 minutes of grilling the patties, place rolls cut side down on outer edges of grill rack to toast lightly. During the last 2 minutes of cooking the patties, place 1 slice of cheese on each patty to melt. To assemble the burgers, place 2 tablespoons of Black Currant Mole sauce on cut side of roll bottom and 1 tablespoon sauce on cut side of roll top. On each roll bottom, place a red leaf lettuce leaf, a patty and roll top. Serve immediately. Yield: 6 burgers