Black and Blue Burgers with Apricot Pepper Chutney

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1/4 cup Grey Poupon Country Dijon mustard
1/4 cup whipped cream cheese
2 Tablespoons honey
1 1/2 pounds ground chuck
1/2 pound bulk pork sausage
2 cloves garlic, minced
1 Tablespoon Fresh Thyme, stems removed
1/2 teaspoon sea salt
3 teaspoons Paul Prudhomme’s Blackened Steak Magic
2 Tablespoons Sutter Home Merlot
1 large shallot, finely chopped
1 red Jalapeño, roasted, seeded and chopped
1 Poblano Chili, roasted, seeded and chopped
1 medium Vidalia onion, finely chopped
3/4 cup fresh cilantro leaves, chopped
6 oz. dried Apricots, coarsely chopped
1/8 teaspoon ground cloves
1 Tablespoon freshly grated ginger
1/3 cup apple cider vinegar
1/4 cup firmly packed dark brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
2 to 3 Tablespoons Vegetable oil for brushing on the grill rack
1/3 cup Stilton Blue Cheese, crumbled
3 cups Red Leaf Lettuce, torn
6 Kaiser rolls, split and toasted



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Creamy Dijon Spread: In a small mixing bowl, place mustard, whipped cream cheese and honey. With a wire whisk, mix until well blended and smooth. Place in refrigerator until time to serve.

Patties: Combine the chuck and bulk sausage, minced garlic, thyme, sea salt, 1 and 1/2 teaspoons Paul Prudhomme’s Blackened Steak Magic, Merlot and chopped shallot in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Rub equal parts of the remaining 1 and 1/2 teaspoons of Blackened Steak Magic lightly on both side of all the patties. Loosely cover with plastic wrap and set aside in cool area until ready to grill.

Apricot Pepper Chutney Topping: Place roasted peppers, onion, cilantro, and apricots in medium heavy, non- stick, fire- proof skillet on the grill. Stir in cloves, freshly grated ginger, vinegar, brown sugar, salt, pepper and water. Bring to a simmer then place over medium-low, in direct heat for approximately 10-12 minutes or until it is thick and gooey. Stir occasionally to keep from sticking. Remove from grill and set aside. Loosely cover with foil, if needed.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, turn the patties once and continue grilling until done to preference, about 5 to 7 minutes on each side for medium. During the last 3 minutes of cooking, place equal amounts of the crumbled blue cheese on each burger. During the last few minutes, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place an equal amount of the creamy Dijon spread over the cut sides of the rolls. On each roll bottom, spread 1/4 cup apricot chutney, a cheese topped patty, place 1/2 cup of the torn red leaf lettuce. Add the roll tops and serve. Makes 6 burgers