Jalapeno Raspberry Burger

Ingredients

Raspberry Sauce:
1 12ounce bag frozen raspberries, thawed
1 cup water
¾ cup Port Wine (such as Proprietor’s Muscat Port)
2 rough chopped fresh jalapenos, seeded
1 teaspoon sugar
Patties:
2 pounds Ground Chuck
2 tablespoons finely chopped fresh Cilantro
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Vegetable oil for brushing the grill rack
12 thin slices Monterey jack cheese
¼ cup melted butter for rolls
6 Kaiser rolls, split
6 Green leaf lettuce leaves
6 thin slices of red onion

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make raspberry sauce, combine thawed raspberries, water, port wine and chopped jalapeno in a small grill safe saucepan. Stir and cover. Simmer 30 minutes stirring occasionally. Remove from heat and strain through a fine mesh sieve to remove the raspberry seeds and jalapenos. Put the strained mixture back into the saucepan and continue to simmer until mixture is thick. Remove from heat; keep covered and set aside until needed. To make patties, combine ground chuck, cilantro, salt and pepper into a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into roll size patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until the bottoms of the patties are browned, about 5 minutes. Turn the patties and grill 3 minutes or until done to preference. Turn one more time and place 2 slices of Monterey jack cheese on each patty. Grill until cheese is melted, about 1 – 2 minutes. Remove from grill. During the last few minutes of grilling place buttered kaiser rolls onto edges of the rack to toast. Remove when lightly toasted. To assemble the burgers, brush raspberry sauce over the toasted side of bottom rolls. Add patties, lettuce, red onion and drizzle with raspberry-jalapeno sauce. Add the roll tops and serve. Makes 6 burgers.