Sweet Habanero Cream Cheese Burger

Ingredients

1 1/2 cup Pomegranate Juice
1 cup White Vinegar
4 Fresh Hababnero Peppers, halved
5 cups Liquid Fruit Pectin
2 lbs. 80% Lean Ground Beef
6 oz. Ground Pork Sausage
2 1/2 tsp. Ground Cumin
2 Tbsp. Fresh Oregano, minced
2 tsp. Salt
2 tsp. Pepper
8 oz. Cream Cheese
1/4 cup Canola Oil (for greasing grill rack)
6 English Muffins
6 tsp. Grey Poupon Dijon Mustard
1 head Green Leaf Lettuce, cleaned
1 Red Onion, cut into 1/4" slices

Instructions

1) Heat grill to high. Mix pomegranate juice, white vinegar and habanero peppers in a 6 quart saucepan and place on grill. Bring the sauce to a boil, then cover and reduce heat to Med-Low. Simmer for 10 minutes; remove from heat and strain the sauce. Discard the habanero peppers and return the sauce to the saucepan. 2) Add the sugar to the sauce and bring to a boil, stirring constantly. Stir in liquid fruit pectin and boil for 1 minute. Remove from heat; place 1 cup in a small bowl and the rest in a larger bowl. Set the sweet habanero jelly aside. 3) Mix ground beef, ground pork sausage, cumin, oregano, salt and pepper. Work all ingredients into each other thoroughly, then divide into 6 patties. Set aside. 4) Roll out cream cheese between two sheets of waxed paper until it reaches 1/2" thickness. Cut into 6 pieces approximately 3" in diameter each. Set aside on a chilled plate. 5) Grease grill racks; turn grill to Medium-High. Toast english muffins; remove from grill and add grey poupon dijon mustard on top and bottom pieces of each muffin. Set aside. 6) Cook burgers approximately 4 minutes on each side, brushing each side thoroughly with the reserved 1 cup of sweet habanero jelly. 7) Assemble burgers in the following order: Bottom muffin, leaf lettuce, 1 red onion rings, cream cheese round, 1 Tbsp. sweet habanero jelly, burger patty, 1 Tbsp. sweet habanero jelly, top muffin.