Cherry Bling Burger
2 1/2 lb ground chuck (80-20)
6 oz. Dried Cherries
2 Cups Sutter Home White Zinfandel Wine
4 oz. Gorgonzola Cheese, crumbled
6 slices Peppered Bacon
1 cup Mayonnaise
2 whole Chipotle peppers from a can, minced very fine (i use a mini food chopper)
2 tsp. kosher salt
2 tsp. freshly ground black pepper
6 Hamburger buns, lightly toasted
1 cup thinly sliced red onions
1 lb. Arugula greens
In a small non-reactive bowl, put cherries and cover with wine. Set aside for 1 hour or until cherries rehydrate. In a separate small bowl, combine mayonnaise and finely minced Chipotle peppers. Mix well and set aside until ready to assemble burger.
Slice red onions thinly and wash and dry Arugula and also set aside until assembly. When cherries are re-hydrated, drain from bowl and chop them into small pieces. In a large mixing bowl, combine ground beef with chopped re-hydrated cherries, and crumbled Gorgonzola cheese. Mix well, but careful not to over work beef. Gently form beef into 6 patties and wrap each one around outside with 1 slice of peppered bacon and secure with a toothpick. (like a Fillet Mignon) Set aside.
Preheat grill to 500 degrees. When ready, lightly oil grill to prevent sticking. At this time go back to your burgers and salt and pepper them on both sides. Grill until desired doneness. We do 5 minutes per side for medium. Lightly toast your buns and set aside. To assemble, put chipotle mayonnaise on both sides of bun, add cooked patty, and top with red onion, and Arugula greens. Serve right away.