Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 tablespoons olive oil
3/4 cup minced onion
1 cup chili sauce
1/2 cup ketchup
1/4 cup whiskey
1/4 cup balsamic vinegar
1/3 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon hot sauce
1-3/4 pounds ground beef chuck
6 ounces thinly chopped prosciutto, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 sweet onions, cut across into half inch rounds
2 tablespoons olive oil
6 hamburger rolls, split
6 slices Fontina cheese
Herb salad:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup coarsely chopped parsley
1 cup coarsely chopped mint
1 cup coarsely chopped basilTh



Heat grill, medium-high heat.
For glaze: On heated grill, heat 2 tablespoons olive oil in a 2 quart saucepan . Add minced onion and saute until tender. Add remaining glaze ingredients and simmer until mixture is thickened, about 20 minutes.
For burgers: Lightly blend all burger ingredients in a large bowl. Shape into 6 one inch patties.
Using wooden or metal skewers, secure onion slices to keep them from falling apart. Brush onions with olive oil. Brush grill rack with olive oil. Grill burgers 5-6 minutes per side, or to desired doneness. Grill onions about 5-6 minutes per side. Brush burgers and onions with glaze during the last few minutes of grilling. Top burgers with a slice of Fontina cheese. Grill buns cut-side-down until lightly toasted.
For herb salad: Blend the first five ingredients in a large bowl. Add fresh herbs and toss lightly .
To assemble burgers: Place a mound of herb salad on each bun bottom. Top each with a burger, then an onion slice. Spoon additional glaze over onions. Place tops of rolls over each. Enjoy!Serves 6.