Fig-Tamarind Barbecue Chipotle Burgers
1/3 cup Fig preserves
1/2 tsp. tamarind concentrate
1/4 cup ketchup
1 tbsp. Grey Poupon Spicy Brown Mustard
1/2 cup Sutter Home Pinot Noir, divided
2 lbs. fresh ground chuck
1/2 tsp. ground chipotle powder
1/2 cup chopped sweet onion
2 tsp. coarse salt
1 tbsp. chopped fresh mint, plus 1/4 cup leaves
1/4 cup Colavita Olive oil
6 thin slices monterey jack cheese
6 split Kaiser rolls
3 tbsp. mayonnaise
6 leaves iceberg lettuce
1/4 cup cilantro leaves
Light grill to medium high heat. Mix preserves, tamarind, ketchup, mustard and 1/4 cup pinot noir. Divide in half and reserve.
Gently combine ground chuck, chipotle powder, onion, salt, chopped mint, and remaining pinot noir.
Form meat mixture into six patties and brush with sauce from one bowl.
Coat grill with olive oil. Grill patties over medium-high heat about 4 minutes per side, or until medium-rare, adding cheese last minute of grilling.
Transfer to plate and let rest 5 minutes, while toasting rolls on grill.
Spread bottoms of rolls with mayonnaise and place a lettuce leaf, then a patty on each. Divide reserved sauce among the six patties, spreading slightly over the cheese. Top with mint leaves and cilantro leaves. End with the tops of rolls.