Wine Varietal: Sauvignon Blanc
APRICOT AND CHERRY MOSTARDA
1/2 pound dried apricots, coarsely chopped
1/2 cup dried cherries, coarsely chopped
2 shallots, minced
3 teaspoons minced crystallized ginger
1 cup Sutter Home Sauvignon Blanc
6 tablespoons white wine vinegar
6 tablespoons water
6 tablespoons sugar
2 teaspoon dry mustard
2 teaspoon Dijon mustard
2 tablespoons unsalted butter
2 pounds ground chuck
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 teaspoon Worcestershire sauce
1 teaspoon granulated garlic powder
Vegetable oil, for brushing on the grill rack
6 ounces soft Gorgonzola cheese
6 brioche hamburger buns
3 cups baby arugula
1 tablespoon salted butter, softened
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mostarda, combine all of the ingredients in a medium skillet with a lid. Cover and cook over medium heat for 6 minutes. Remove the cover and simmer until the consistency of jam. Set aside.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill cover and cook, for 4 to 6 minutes on each side. During the final 2 minutes of cooking, top each patty with some crumbled Gorgonzola and place the buns, cut side down, on the outer edges of the grill to lightly toast.
To assemble the burgers, place 1/2 cup of arugula on each bun bottom, top with a patty and 1/3 cup of mostarda. Add the bun tops and serve.