Cabernet current burger

Ingredients

1.5 lbs of ground chuck
1.5 lbs of ground sirlion
1 bottle of sutter home cabernet reduced to about 1/2 of a cup
1/2 cup of currents
3 large shallots (chopped)
4 Tlbs of roasted garlic puree
2 Tlbs of fesh chopped Thyme
1 Tlbs of fresh chopped rosemary
Kosher salt and cracked black pepper
Borsin cheese
Fried red onions dredged in seasoned flour (just salt & pepper)
Lettuce
Potato Roll

Instructions

Take both the chuck and sirlion and put in to mixing bowl with the paddle attachment on it. Mix for about a good minute to work the meats together and to distribute the fat evenly. Then add the reduced wine while mixing slowly, then shut off. The color will suprise you but it will be fine. Then add every thing else: currents, chopped shallots, roasted garlic puree, chopped thyme, chopped rosemary, and salt and pepper to taste or about 2 Tlbs of salt and 1 Tlbs of cracked black pepper. Turn on the mixer slowly to incorporate all the products then portion the meat into 6-8oz portions (pattys). Let them rest to marry all of those flavors together While that is happening deep fry your red onion. First slice one onion into thin rings and place into a bowl add 1 cup  flour and salt and pepper toss to coat evenly. shake off excess flour. place in medium hot oil and fry until golden brown. Next light up the grill, I use charcoal, when the grill is hot take the burgers lightly oil them reseason with salt and pepper and cook then 4 to 5 min on each side to about medium. When cooked let rest for about 2 mins then top with a big slice of borsin cheese and the fried onion. Place on the roll and add lettuce, and go to town.