Black n Blue Burgers with Raspberry Chipotle Mayo
1 lb ground chuck
1 1/4 lbs ground sirloin
¼ cup Sutter Home White Merlot
1 ½ tsp salt
2 Tbsp blackened seasoning (I used Durkee brand)
1 tsp garlic powder
1 Tbsp Worcestershire sauce
1 Tbsp raspberry balsamic vinegar
12 oz blue cheese, crumbled
1 large red onion
1 large yellow onion
2 Tbsp olive oil
¼ tsp ground black pepper
1 Tbsp balsamic vinegar
1 tsp dark brown sugar
Raspberry chipotle mayo
3 tsp red raspberry fruit preserves, melted (I used Schmucker’s Simply Fruit)
2/3 cup mayo
1 Tbsp chipotle peppers in adobo sauce, minced + 1 tsp of the adobo sauce
2 tsp raspberry balsamic vinegar
Vegetable oil for preparing the grill
6 (4 ½- to 5-inch) soft Kaiser rolls, split
36 leaves baby arugula
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the chuck, sirloin, White Merlot, salt, blackened seasoning, garlic powder, Worcestershire sacue, raspberry balsamic vinegar, and crumbled blue cheese in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal parts and form the portions into patties to fit the rolls.
To make the caramelized onions, slice the onions into thin slices and set aside. Warm the olive oil in a 12-inch fireproof skillet on the grill. Add the onions, season with the pepper, and saute, stirring frequently, until translucent and sticky, 15 to 20 minutes; avoid burning the onions by moving the skillet location away from the direct heat if needed. Add the balsamic vinegar and brown sugar and continue cooking the onions, stirring, for about 5 minutes longer. Transfer the onions to a bowl, cover with plastic wrap and then foil to keep warm, and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes minutes on each side for medium-rare. In the final couple minutes of cooking, place the rolls, cut side down, on the outer part of the grill to toast lightly.
While the burgers are cooking, make the raspberry chipotle mayo by melting the raspberry preserves in a very small (3 inches or less) fireproof container on the grill. Pour melted preserves into a small bowl and add the mayo, chipotle peppers in adobo sauce (and adobe sauce), and raspberry balsamic vinegar. Combine well with a whisk and set aside.
To assemble the burgers, place 6 leaves of baby arugula on the bottom roll, place a patty on top and then top with an equal portion of the caramelized onion. Spread a thin layer of the raspberry chipotle mayo on the top bun and place it on top of the caramelized onion. Serve and Enjoy!