RECIPES: Recipe Details
Caramelized Onion and Walnut Burger with Raspberry Port Wine Sauce:
I wanted the caramelized onions and finely ground walnuts to be the focus of this burger. I also added a little spice with the pepper jack cheese. The raspberry port wine sauce is just for a hint of sweetness.
1 12ounce bag frozen Raspberries,thawed
1 cup water
1/2 cup Port Wine (such as Proprietor's Muscat Port)
2 tablespoons butter
2 large yellow onions, sliced thinly
2 teaspoons sugar
2 pounds ground chuck
3 tablespoons finely chopped walnuts
1 teaspoon chopped fresh cilantro
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
Vegetable oil for brushing on grill rack
6 slices pepper jack cheese
6 onion rolls, split
6 leaves fresh romaine lettuce, washed
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make raspberry sauce, combine thawed raspberries, water and port wine in a grill safe saucepan. Stir and cover. Simmer 30 minutes stirring occasionally. Remove from heat and strain through a fine mesh sieve to remove the raspberry seeds. Put the strained mixture back into the saucepan and continue to simmer until mixture is thick. Remove from heat, keep covered and set aside until needed. To make caramelized onions, melt butter in a grill safe skillet. Add the thinly sliced onions and sugar. Cook until soft and golden brown. Remove from heat, cover and set aside. To make patties, combine ground chuck, walnuts, cilantro, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into onion roll size patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until bottoms of patties are browned, about 5 minutes. Turn the patties and grill 3 minutes or until done to preference. Turn one more time and place one slice of pepper jack cheese on each patty. Grill until cheese is melted, about 1-2 minutes. Remove from grill. During the last few minutes of grilling place onion rolls cut sides down onto edges of rack to toast. Remove when lightly toasted. To assemble the burgers, evenly spread raspberry sauce over toasted side of bottom rolls. Add patties, a generous spoonful of caramelized onions, and romaine lettuce. Brush toasted side of top roll with more raspberry sauce, place on top and serve. Makes 6 burgers.
The raspberry sauce should be thick and syrup like. If you do not like cilantro, feel free to omit it from this recipe or substitute flat leaf parsley.