Pepper Melange Burger with Sweet and Hot Chutney

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Ingredients Sweet and Hot Chutney;
2 Gala apples
2 teaspoons brown sugar (packed)
1/4 teaspoon horseradish
1/2 teaspoon ground cayenne
3/4 teaspoon Dijon Mustard
1 teaspoon Colavita 25 Star Gran Riserva Balsamic Vinegar
1/2 cup Salad Dressing
2 pounds ground chuck
4 garlic cloves (crushed)
2 1/2 teaspoons sea salt
1 Tablespoon peppercorn melange
4 sprigs fresh oregano
2 Tablespoons beef broth
Colavita Extra Virgin Olive Oil, for brushing the grill rack
6 onion rolls, split
6 slices of tomato
3 cups red cabbage (shredded)



Directions; Prepare a hot fire in a charcoal grill with a cover, or preheat gas grill to high. Sweet and Hot Chutney; To make the sweet and hot chutney, peel, core, and chop 2 Gala apples, combine with brown sugar, horseradish and cayenne in food processer until apple is small bite size. Remove mixture to a small bowl. Whip together dijon mustard, balsamic vinegar and Miracle Whip salad dressing in a bowl. Combine ingredients in both bowls and fold together until combined well and refridgerate until serving. Patties; To make the patties place beef in large mixing bowl. Place peppercorn melange in a plastic bag and crush with a rolling pin. Combine peppercorn melange, garlic, sea salt and oregano in food processer and blend well. Add to beef and then add beef broth. 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 patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack and grill over direct heat (hot) for 4 minutes. Turn patties and continue grilling over direct heat (hot) for 4 minutes. Place patties over indirect heat and continue grilling with cover on until done to preference, about 13 minutes. During the last few minutes of grilling, place the rolls, cut-side down, on the outer edges of the rack to toast lightly. To assemble burgers, place a generous amount of the sweet and hot chutney over the cut side of the roll bottom. Then add to roll bottom, patty, slice of tomato and a generous amount of the shredded red cabbage. Add the roll tops and serve. Makes 6 burgers Harry, Garrettsville, Ohio