Cherry Chipotle Burgers with Honey Balsamic Sauce, Sweet Onion and Kasseri Cheese

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2-1/4 pounds ground rib meat and sirloin (80% lean)
1 cup dried unsweetened cherries
1-1/2 teaspoons salt
Freshly ground black pepper, to taste
1 tablespoon olive oil
1/2 cup prepared honey BBQ sauce
1/4 cup balsamic vinegar
1 tablespoon finely grated orange zest
1/2 cup (8 tablespoons) mayonnaise, Hellmann’s or Best Foods
1 chipotle in adobo, seeded and finely minced
6 (1/4-inch-thick) slices Kasseri cheese
6 sesame seed Kaiser or burger rolls, split
4 tablespoons unsalted butter, softened
6 crisp iceberg lettuce leaves
2 large Vidalia or Walla walla onions, cut into 1/4-inch-thick rounds, soaked in ice water 30 minutes
2 beefsteak tomatoes, cut into 1/4-inch-thick slices



Preheat grill to medium-high. Generously oil the grate with a wad of folded paper towels dipped in oil.

In a mixing bowl, combine beef, cherries, salt and cracked pepper. Mix thoroughly and divide into 6 portions. Shape each portion into a burger approximately the same diameter as rolls and 3/4-inch thick.

In a bowl, whisk together honey BBQ sauce, balsamic vinegar, and orange zest, mix well and set aside. In another bowl, combine mayonnaise and minced chipotle, mix well and set aside.

Brush BBQ sauce mixture on each burger and place them on the hot grill, glazed side down. Brush the uncooked side of each burger with sauce and cook 4 minutes, brushing with sauce again. Turn burgers, brush the grilled side with BBQ sauce and cook 4 minutes longer for medium-rare. Top each with a slice of Kasseri cheese and cover loosely with foil.

Toast rolls, cut side down, until golden and crisp, about 1 minute. Lightly spread cut sides of roll with chipotle-mayonnaise mixture, add lettuce, a burger, a slice of crisp onion and a slice of tomato.