Pepper-Crusted Cherry Burgers with Basil and Shiraz-Mustard Glaze

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2-1/4 pounds boneless chuck steak (80/20%), room temperature
1 cup soft-dried cherries, preferably
Cherry Republic
3 tablespoons quick-cooking oatmeal (not instant)
1/2 cup plus 3 tablespoons all-fruit black cherry spread, divided, 
2 teaspoons sea salt
6 slices (3 tablespoons) chilled unsalted butter
Cracked black pepper
Shiraz-Mustard-Balsamic Glaze:
1/3 cup Sutter Home Shiraz
1/3 cup cherry balsamic vinegar
1 tablespoon deli-style whole grain mustard
1 teaspoon sea salt
2 tablespoons light olive oil, plus extra for the rolls
Rolls and Garnish:
6 round Portuguese rolls
1/2 cup mayonnaise
1 teaspoon Chipotle hot sauce
1 small bunch fresh basil, leaves only, thinly sliced
6 (1/4-inch thick) slices sweet onion (Vidalia or Walla), chilled in ice water, patted dry
6 fresh crisp iceberg lettuce leaves



Generously oil the grate of a gas grill and preheat it to medium-high on one side and medium on the other. Cut beef into 1-inch cubes and mix with the cherries and oatmeal. Force mixture through the fine disk of a meat grinder, or ask the butcher to do it for you. Transfer to a bowl and add 3 tablespoons of the black cherry preserves, and the salt. Mix thoroughly, and divide into 6 portions. Divide each portion in half and shape each into a thin patty, place a cold butter slice in the middle and top with another thin patty. Pinch edges together to seal and shape into 1-inch thick patties. Sprinkle cracked pepper lightly on both sides and press it in firmly. Repeat with remaining 5 portions to make 6 burgers. In a bowl, combine the wine, cherry balsamic vinegar, remaining 1/2 cup black cherry spread, mustard, salt, and olive oil. Whisk to combine, and brush generously on each burger. Place burgers on grill, glazed side down. Brush the exposed side of each burger generously with glaze, repeating, while the first side cooks 4 minutes. Turn burgers, brush with glaze again and cook 4 minutes longer for medium-rare or 5 minutes for medium-done, brushing with glaze at least one more time. Turn burgers and transfer to cooler side of grill. Cut a thin slice out of the middle of each roll, saving these slices for another recipe. Drizzle remaining cut sides of rolls lightly with olive oil and place them, cut side down, on medium-hot part of the grill; toast until golden, crisp and warm, about 2 minutes. Mix mayonnaise with Chipotle Tabasco sauce and spread on toasted side of rolls. Place burgers on bottom half of rolls, brush with glaze, add basil and a crisp slice of onion and a lettuce leaf. Add roll top, and cut in two to serve.