Merlot Basil Burgers with Hickory Honey Steak Sauce and Sweet Onion Pineapple Finish
2 pounds ground chuck
¼ cup Sutter Home Merlot
½ cup fresh basil
2 tablespoons soy sauce
¼ teaspoon grated ginger
1 teaspoon kosher salt
¾ cup hickory smoke flavored barbecue sauce
1/3 cup honey
½ cup Lea & Perrins Worcestershire Sauce
2 tablespoons Merlot
1 teaspoon corn starch
½ teaspoon fresh chopped rosemary
1/8 teaspoon grated nutmeg
½ teaspoon apple pie spice
Vegetable oil for brushing on grill rack
6 whole wheat Kaiser rolls/halved
6 slices sweet Vidalia onion
6 slices fresh pineapple ( canned if fresh is not available)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make patties, combine ground chuck, Merlot, basil, soy sauce, ginger, salt and egg in large bowl, handling as little as possible. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
To make sauce, mix together barbecue sauce, honey, Worcestershire sauce, Merlot and corn starch in small saucepan over medium heat on grill. Bring to boil, mixing frequently. Boil for two minutes and remove from heat. Add rosemary, nutmeg and apple pie spice and blend well. Let set while burgers are cooking.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook about 6 minutes on each side, or done to your preference. Lay onion and pineapple slices on grill to warm during last three minutes of cooking.
Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble burgers: Spread sauce evenly over both halves of rolls. On bottom half of roll, place slice of onion, burger, pineapple slice, and roll top. Enjoy!