Cabernet Burgers wiht Black Currant Mole Sauce

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 Tbsp. extra virgin olive oil
3/4 cup finely chopped sweet onion, divided 1/2 cup for mole, 1/4 cup for patties
3 tsp. finely minced garlic, divided 2 tsp. for mole, 1 tsp. for patties 1/2 cup bottled chili sauce
1/2 cup black currant preserves
4 ounce can chopped fire roasted green chiles
1 Tbsp. chili powder
1 Tbsp. plus 1 tsp. unsweetened cocoa powder
4 tsp. salt, divided 2 tsp. for mole, 2 tsp. for patties
1/4 tsp. cinnamon
2 lbs. ground beef chuck, 80% lean 1/4 cup Sutter Home Cabernet Wine
1/2 tsp. freshly ground black pepper
vegetable oil for brushing on the grill rack
6 corn dusted kaiser rolls, about 4 inches in diameter, split
6-1 ounce slices sharp cheddar cheese
6 crisp red leaf lettuce leaves



Preheat a gas grill to medium high heat. To make the Black Currant Mole Sauce, place olive oil in an 8 inch fire proof skillet. Place 1/2 cup onion in skillet, reserve 1/4 cup for patties. Place skillet over heat and cook until onions are softened and translucent about 5-7 minutes. Stir in 2 tsp. garlic, reserve 1 tsp. garlic for patties. Saute garlic and onions for 1 minute. Stir in chili sauce, black currant preserves, green chiles, chili powder, cocoa powder, and 2 tsp. salt, reserving 2 tsp. for patties and cinnamon. Heat until all ingredients are hot and cook for about 15 minutes, stirring frequently. Keep sauce warm until ready to serve burgers. To prepare patties, combine ground chuck, Cabernet, reserved 1/4 cup onion, reserved 1 tsp. garlic, reserved 2 tsp. salt and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last 3 minutes of grilling the patties, place rolls cut side down on outer edges of grill rack to toast lightly. During the last 2 minutes of cooking the patties, place 1 slice of cheese on each patty to melt. To assemble the burgers, place 2 Tbsp. of Black Currant Mole sauce on cut side of roll bottom and 1 Tbsp. sauce on cut side of roll top. On each roll bottom, place a red leaf lettuce leaf, a patty, and roll top. Serve immediately.