Backstage Diva Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

I’ve always enjoyed cooking with chocolate and raspberries in savory dishes. I decided to mingle their flavors with other complementary ingredients to create this burger.


Spiced Chocolate BBQ Sauce
3 ounces good quality semisweet dark chocolate; at least 64% cocoa
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons garlic, minced
1 teaspoon ground chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1/2 cup tomato sauce
1/2 tablespoon dark brown sugar
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper

Creamy Raspberry Avocado and Jicama Salad
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh cilantro; chopped
1 tablespoon fresh squeezed lime juice
1/2 tablespoon agave syrup
1 1/4 teaspoons fresh jalapeño; seeded and minced
1 teaspoon garlic; minced
1/8 teaspoon teaspoon
1/8 teaspoon ground black pepper
1 cup ripe avocado; diced
3/4 cup jicama; peeled and chopped
1 1/2 cups fresh raspberries

2 1/4 pounds ground chuck; 80/20
1/4 cup fresh cilantro; chopped
1 shallot; minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Sriracha hot chili sauce
2 teaspoons ground black pepper

6 brie cheese slices; 1/4 inch thick
6 fresh local bakery hamburger buns; cut in half
1 cup micro greens


For the Spiced Chocolate BBQ Sauce: Heat the grill to medium. Melt the chocolate and butter in a small saucepan on the grill; stirring constantly as to not to burn the chocolate. Add the garlic, chili powder, cumin and cinnamon. Stir and let the garlic soften about a minute.  Add the apple cider vinegar, tomato sauce, brown sugar, salt and pepper; stir occasionally and simmer for 8 minutes. Remove the pan from the grill, cover and set aside.

Raise the temperature of the grill to medium-high.

For the Creamy Raspberry Avocado and Jicama Salad: In a medium bowl stir together the sour cream, mayonnaise, cilantro, lime juice, agave syrup, jalapeño, garlic, salt and pepper until well combined. Gently stir in the avocado, jicama and raspberries. Cover and chill until ready to assemble burgers.

For the patties: In a large bowl combine the ground chuck, cilantro, shallot, soy sauce, Sriracha and black pepper. Mix and fold the ingredients as little as possible. Gently form 6 patties making a slight divot in the center of each burger. Set aside.

Once the grill has reached a medium-high temperature lightly brush the grill rack with vegetable oil. Place the patties on the rack and grill for 4-5 minutes. Flip the burgers over and grill for 3 minutes. Brush the tops of the burgers generously with the chocolate bbq sauce and place a slice Brie cheese over the top. Grill an additional 2 minutes. Remove the burgers from the grill and tent with foil for 2 minutes; allowing the burgers to rest. While the burgers rest toast half halved buns on the grill until lightly golden.

To assemble the burgers: Place a patty on the bottom side of the bun, top the patty with the raspberry avocado and jicama salad, sprinkle a touch of micro greens over the top of the salad and top with the bun. Serve.