RECIPES: Recipe Details
Spicy Raspberry BBQ Sauce Burger
I love raspberries with burgers, I think they lighten up the burgers, the flavors really meld together and the raspberries add a hint of sweetness without being too sweet. This recipe is also spicy due to the JalapeÃ±o in the BBQ sauce, and peppery from the arugula.
Spicy Raspberry BBQ Sauce:
1 tablespoon butter
1 clove garlic, minced
Â½ small onion, minced
Â½ fresh jalapeÃ±o, seeded and chopped
1 12ounce bag frozen Raspberries, thawed
1 cup ketchup
Â½ cup Raspberry preserves
1 tablespoon cider vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
2 large yellow onions, sliced thinly
2 teaspoons sugar
1 1/2 pounds ground chuck
Â½ pound ground sirloin
2 teaspoons kosher salt
Â½ teaspoon fresh ground black pepper
Vegetable oil, for brushing on grill rack
12 thin slices Gruyere
6 Kaiser rolls, split
3 cups fresh arugula, 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, melt butter in a grill safe saucepan add garlic and onion, sautÃ© until soft. Add jalapeÃ±o, raspberries, ketchup, raspberry preserves, cider vinegar, brown sugar, salt and pepper. Stir and cover. Simmer for 20-30 minutes stirring occasionally to help breakdown the raspberries. Remove from heat and cool. When mixture is cool, puree in a blender until smooth and then strain through a fine mesh sieve to remove any seeds. Cover and set aside until needed.
To make caramelized onions, melt butter in 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, ground sirloin, 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 roll size patties.
When the grill is ready, brush the grill rack with vegetable oil. 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 Gruyere slices on the patties during the last 2-3 minutes of grilling. Remove from grill. During the last 2 minutes of grilling place the rolls cut side down onto the outer edges of grill to toast. Remove when lightly toasted.
To assemble the burgers, place patties on the bottom rolls; add 1-2 tablespoonfuls of caramelized onions and a generous heaping of arugula. Spread 2-3 tablespoons of the spicy raspberry BBQ sauce over the arugula, add the top roll and serve.
You can substitute Swiss cheese for the Gruyere cheese if you wish. You can also add more or less of the jalapeÃ±o, or leave it out completely.