2/3 cup plus 1 1/2 Teaspoon Sutter Home Zinfandel
2/3 cup dried cherries, diced
3 large Idaho potatoes, washed and sliced lengthwise 1/4 inch thick
1 large egg white
1 1/2 Teaspoons Kraft A-1 Kobe Sesame Teriyaki
1 1/2 Teaspoons Worcestershire sauce
2 Teaspoons horseradish
1/2 tablespoons ground tricolor peppercorn
2/3 cup garlic croutons
1 1/2 lb. ground sirloin
6 Teaspoons Colavita virgin olive oil
Sea salt in a grinder
6 slices sharp white cheddar cheese
6 kaiser rolls
Start with only the 1/2 cup of Zinfandel and put the cherries in the wine to rehydrate them. Set this to the side.
Put potato slices in cold water set to the side.
Take the egg white and whisk in the next 5 ingredients. Crush croutons into crumb then add 1 1/2 T. of wine and take 1 1/2 T. of wine from the cherries and mix into the crouton crumbs. Combine the egg mixture, the crumbs and the ground sirloin together. Do not spend too much time handling the mixture. Form into 6 patties.
Heat grill to 375-400 degrees.
Pour cherries into sieve to drain.
Remove potatoes from water and dry. Take olive oil and brush both sides of the potatoes and grind sea salt on both sides.
Place potatoes on the grill.
Grill for 10 – 15 minutes watching so they do not burn. Then put burgers on and grill for 5-7 minutes flip and cook another 5-7 minutes put cheese on during last minute of cooking time on second side. Slice kaiser rolls place one or two potato slices on bottom of the roll, next put the burger on and then top with 1 1/2 – 2 T of the drained cherries.