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Fig-Tamarind Barbecue Chipotle Burgers

When we were first married, my husband and I were in burger heaven when we grilled big, juicy burgers and slathered them with a unique and wonderful bottled steak sauce we found at our local grocery. The steak sauce, now history, added so much flavor and oomph to our burgers that I’ve spent the last 15 years searching for something similar. This fig-tamarind barbecue sauce is pretty close, especially with the smoky chipotle flavor revving up the beef. A little cheese and some fresh herbs brighten the overall flavor, with crispy iceberg lettuce adding cool crunch. Carry the burger’s hint of wine further with a nice glass of Sutter Home Pinot Noir!


1/3 cup Fig preserves
1/2 tsp. tamarind concentrate
1/4 cup ketchup
1 tbsp. Grey Poupon Spicy Brown Mustard
1/2 cup Sutter Home Pinot Noir, divided
2 lbs. fresh ground chuck
1/2 tsp. ground chipotle powder
1/2 cup chopped sweet onion
2 tsp. coarse salt
1 tbsp. chopped fresh mint, plus 1/4 cup leaves
1/4 cup Colavita Olive oil
6 thin slices monterey jack cheese
6 split Kaiser rolls
3 tbsp. mayonnaise
6 leaves iceberg lettuce
1/4 cup cilantro leaves


Light grill to medium high heat. Mix preserves, tamarind, ketchup, mustard and 1/4 cup pinot noir. Divide in half and reserve.

Gently combine ground chuck, chipotle powder, onion, salt, chopped mint, and remaining pinot noir.

Form meat mixture into six patties and brush with sauce from one bowl.

Coat grill with olive oil. Grill patties over medium-high heat about 4 minutes per side, or until medium-rare, adding cheese last minute of grilling.

Transfer to plate and let rest 5 minutes, while toasting rolls on grill.

Spread bottoms of rolls with mayonnaise and place a lettuce leaf, then a patty on each. Divide reserved sauce among the six patties, spreading slightly over the cheese. Top with mint leaves and cilantro leaves. End with the tops of rolls.

Serve immediately.