Mountain Mint Burgers with Gorgonzola and Spiced Huckleberry Sauce


Ingredients for Huckleberry Sauce:

2 tablespoons extra virgin olive oil

¼ cup finely minced sweet onion

1 cup ketchup

1 cup huckleberry jam, or blueberry jam

3/4 teaspoon spicy seasoned salt

2 tablespoons balsamic vinegar

¼ cup Sutter Home Merlot, reduced to 2 tablespoons

2 tablespoons Grey Poupon Dijon Mustard

1 tablespoon Asian Chili Garlic Sauce

½ teaspoon ground allspice

Ingredients for Patties:

1 ½ pound freshly ground chuck

1 teaspoon spicy seasoned salt

1 tablespoon minced fresh mint

1 tablespoon minced fresh parsley

2 tablespoons Sutter Home Merlot

1 tablespoon extra virgin olive oil

1 teaspoon Asian Chili Garlic Sauce

2 tablespoons minced sweet onion

Olive Oil for grill rack

1/3 cup crumbled Gorgonzola Cheese

Ingredients for Assembly:

6 Herbed Cheese Rolls, at least 4 inches in diameter, sliced in half

1 bag Baby Spring Greens Mix



For Spiced Huckleberry Sauce:

Prepare grill to medium high heat. In

medium-sized fire-proof saucepan, heat

olive oil and add onions. Stir and cook

until onions begin to brown. Add

ketchup, huckleberry jam, seasoned

salt, balsamic vinegar, Merlot

reduction, Dijon Mustard, Chili Garlic

Sauce and allspice to the onions. Stir

constantly until sauce bubbles and

thickens. Reduce grill heat to low and

cook an additional 15 minutes. Remove

saucepan from heat and set aside for

burger assembly.

For Patties:

In large mixing bowl, quickly break

ground chuck into smaller chunks.

Sprinkle seasoned salt, fresh mint,

parsley, Merlot, Extra Virgin Olive

Oil, Chili Garlic Sauce, and minced

onions over the top of the meat chunks.

Use a fork to stir the ingredients

together. Place meat onto baking sheet

and divide into six portions with a

knife. Wet hands with water and quickly

pat each portion into a patty that is ½

inch thick in the middle and ¾ inch

around the edges, taking care not to

compress the meat too much or over-

handle. Prepare Grill to Medium-high

heat. Brush grill-rack

with olive oil. Place

patties on grill rack and grill for

about 4 inches on each side, depending

on desired level of doneness and only

turning burgers once. During the last 2

minutes of grilling time, spoon

crumbled Gorgonzola Cheese in the

center of each burger, dividing the

cheese between the six patties. Remove

the patties from the grill to rest for

2-3 minutes before assembly. While the

meat rests, place the bun, split side

down around the outer edges of the

grill to lightly toast.

To assemble the burgers:

Place one grilled patty on top of each

bottom bun and top with a small handful

of baby greens. Spread a liberal amount

of the spiced huckleberry sauce on the

top bun and place the bun over the

greens and patties. Serve immediately

Makes 6 burgers