Wine Varietal: Cabernet Sauvignon
1 pound frozen blueberries, thawed
1 cup raisins
1/2 cup brown sugar
1Tbsp fresh cracked black pepper
Sage Cream Cheese
1 cup cream cheese
2 tsp dried sage
1 tsp lemon zest
2 pounds ground lamb
1 Granny Smith apple, cored, peeled and thinly sliced
6 kaiser rolls
oil for grill
Prepare a grill by setting it to medium-high.
To make the blueberry-raisin sauce place a sauce pan on the grill. Add all of the ingredients except the pepper. Allow to cook for about 10 minutes while constantly stirring, or until the sauce begins to bubble. Add the pepper and remove. Set aside
To make the cream cheese combine all ingredients in a bowl and mix thoroughly.Set aside.
Form the lamb into 6 patties. Do not over work the meat.
Brush the grill grate with oil. Toast the buns cut side down for 3-4 minutes. Remove and set aside. Place the patties on the grill and cook for about 3 minutes and then turn them 1/4 turn, cook for another 3 minutes. Flip the patties and repeat on the other side.
To assemble, spread about 2 tbsp of the cream cheese mixture on the top and bottom of each roll, place a few slices of the apple on the bottom half, place a patty on top. Add the sauce to the top of the patty, cover with the top of the bun and serve.