Country Baby Cherry Melts

Pairs well with:

Cabernet Sauvignon

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

Growing up, both my grandmother and mother made comforting meals that I adored. As I began cooking, I started taking after their way of cooking feel good meals. This burger makes me think of their cooking but made with a modern twist. The sweetness of the cherries compliments the beef and the sauce ties it together for a comforting melt.


Cherry BBq Sauce
1/4 cup ketchup
1 cup cherry juice
1/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon red wine vinegar
2 1/2 pounds ground chuck
5 ounce bag of dried cherries
2 teaspoons salt
1 1/2 teaspoons ground black pepper
6 slices hickory smoked ham or ( Canadian Bacon)

1/2 cup mayonnaise
6 tablespoons butter, softened
12(1/2inch) slices sourdough bread
1 1/2 cup baby spinach
12 slices baby brie cheese


Preheat grill to high.

For the bbq sauce, using a grill proof saucepan add ketchup, cherry juice, brown sugar, soy sauce, and vinegar. Place on grill and cook until the sauce starts to boil. Remove from heat, and cover keeping warm.

For the burgers, in a bowl combine the ground chuck,cherries, salt, and pepper and form into six patties. Set aside.

On an oiled grill, grill the hickory smoked ham for grill marks on each side about 30 seconds per side. Remove and set aside.

Place burgers on the rack and cook for 3-5 minutes per side for desired doneness. Remove from heat

In a small bowl combine mayonnaise and butter. Spread mixture on each side of the bread slices. Top burger on one slice of bread, add a slice of ham, top with four to five leaves of spinach and top with 2 slices of brie cheese. Top with other slice of sourdough. Place melts on grill and grill for 45 seconds to 1 minute per side. Remove and enjoy.