Wine Varietal: Cabernet Sauvignon
To create the best tasting burger I have ever made!
1 ½ pounds fresh red raspberries
3 tablespoons tomato paste
2 tablespoons gulden’s spicy brown mustard
2 tablespoons apple cider vinegar
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
½ teaspoon ground black pepper
1 habanero pepper diced finely
2 tablespoons dark molasses
2 tablespoons brown sugar
2 1/4 pounds ground chuck with 20 % fat
1 tablespoon soy sauce
1 tablespoon ground black pepper
¾ cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
6 thick slices of Canadian Bacon
Red Raspberry Salad
¼ cup of thinly sliced red onion
¼ cup of thinly sliced vidalia onion
¼ cup red wine vinegar
½ teaspoon sea salt
½ teaspoon brown sugar
4 cups of washed mixed red and romaine lettuce
¼ cup chopped fresh basil
¼ cup chopped mint
Leftover Red Raspberries from making Red Raspberry sauce
3 ounces of diced cheddar cheese
3 ounces of diced blue cheese
1 tablespoon olive oil
¼ teaspoon of sea salt
¼ cup of vegetable oil for grilling
6 thick slices Swiss cheese
6 whole grain hamburger buns
6 thick slices of beefsteak tomatoes
In a blender, add 2/3 of the Red Raspberries. Save the remaining Red Raspberries for the salad. Add the habanero pepper, black pepper, sea salt, Worcestershire sauce, olive oil, apple cider vinegar, mustard, and tomato paste in blender and mix for approximately 1 minute. Add the entire mixture to a large saucepan and place on grill at medium heat.
Then add the brown sugar and dark molasses and stir until it reaches a slow boil. Remove from heat and cover with aluminum foil.
In a large bowl, add the ground chuck, soy sauce, black pepper, parsley, cilantro, and mint and mix together and form into 6 equal patty portions on a large plate and set by the grill. In a large skillet over medium heat on the grill cook the Canadian bacon until they are browned. Place the Canadian Bacon on a large plate and remove the extra grease by touching them with paper towels and cover them with aluminum foil.
In another salad large bowl, add the brown sugar, sea salt, red wine vinegar, vidalia onion and red onion. Add the mixed red and romaine lettuce, basil, mint and leftover Red Raspberries to the bowl and mix lightly and keep refrigerated with the cheddar and blue cheese.
Prepare the grill by lightly rubbing vegetable oil on all grill racks to reduce the chance for the hamburgers sticking to it. Set the temperature to medium heat and place the hamburger patties on the grill and cook for approximately 4 minutes and then flip them and cook them for approximately 4 minutes until some juices are seen. Add to each hamburger patty 1 tablespoon of Red Raspberry sauce and then add 1 slice of Swiss cheese. Move all the hamburger patties to the top grill area away from direct heat and cover grill and cook for about 1 minute more. Remove all the patties from grill onto
a large plate. Place all 6 split whole grain buns face down on grill and toast lightly until
On 6 individual plates place the toasted whole grain buns. Then add 1 patty, 1 Canadian Bacon slice, and 1 slice of beefsteak tomato. Top each bun with some marinated onions, mixed Red and Romaine lettuce and diced blue cheese and cheddar cheese. Add 1 tablespoon of Red Raspberry sauce on top and enjoy!