Cumberland Orchard Burgers
3 ounces softened cream cheese
1 tablespoon black currant jelly
1 tablespoon heavy cream
1 clove garlic, forced through a press
1/3 cup Marcona Almonds, chopped fine
1 1/2 tablespoons orange zest (loosely packed)
2 large cloves garlic, forced through a press
1 1/2 teaspoons powdered ginger
1 1/2 teaspoons mustard powder
1 1/4 teaspoons salt
2 teaspoons herbs de Provence
1 teaspoon lemon pepper
3 ounces chopped dried cherries
1 1/2 pounds freshly ground lean beef chuck (12% fat)
Vegetable oil for brushing grill rack
6 Ciabatta rolls
6 Butter Lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a small bowl, blend cream cheese, black currant jelly, heavy cream, and one clove of garlic. Set aside.
For patties: Combine chopped almonds, orange zest, two cloves of garlic, powdered ginger, mustard powder, salt, herbs de Provence, lemon pepper, and chopped dried cherries. Add ground beef and combine loosely with a fork. Form into six square patties the size of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
Brush vegetable oil over grill rack. Grill patties with top closed for 4 minutes; turn and grill 4 more minutes or until internal temperature reaches 160Âº. During the last 2 minutes of grilling the patties, place rolls cut side down on the grill to toast.
To assemble the burgers: Spread equal amounts of cream cheese mixture on bun tops. Place lettuce leaves on bun bottoms, followed by the patties. Close with the tops of the rolls and serve.