Prosciutto Cantaloupe Burgers with Raspberry Chipolte Sauce

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.


Raspberry Chipotle Sauce:
3 cups frozen raspberries, thawed (10 oz)
1 tablespoon canned whole Chipotle peppers in adobo sauce drained and finely chopped
1 tablespoon white wine raspberry vinegar
1 tablespoon raspberry liquor
1 tablespoon light honey (orange blossom or sour wood)
1 1/2 pounds ground chuck
1 1/2 pounds ground sirloin
1 cup finely chopped prosciutto (about 5-6 thin slices)
1/3 cup Raspberry Chipotle Sauce (from above)
6 poppy seed Kaiser rolls
1-2 tablespoons soft butter
Raspberry Chipotle Cheese Topping:
1/2 cup Raspberry Chipotle Sauce (from above)
1 tablespoon mascarpone cheese
1 large cantaloupe
9 slices of thinly sliced prosciutto
1 – 6oz package fresh raspberries




Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high. If using a charcoal grill, prepare a hot side of the grill with most of the coals and a warm side with a few coals. If using a gas grill, adjust the burners so that one side is hot and the other warm.

To prepare the Raspberry Chipotle Sauce: In a medium fireproof skillet or shallow pan, combine the raspberries, Chipotle pepper, vinegar, raspberry liquor and honey. Place on the hot side, bring to a boil, then move to the warm side and simmer 25-30 min stirring often until thickened. Remove from heat, transfer to a glass bowl and let cool, then puree in a food processor or blender. Makes about 1 cup

To prepare the Raspberry Chipotle Cheese Topping: In a small bowl, combine 1/2 cup of the Raspberry Chipotle Sauce with the mascarpone cheese and whisk until smooth.

To prepare the Garnish: Quarter the cantaloupe and remove seeds and rind. Cut 36 slices 1/4 inch thick and long enough to cover the bun. Cut the prosciutto slices lengthwise to make 18 ribbons 2-3 inches wide. Wrap 18 of the cantaloupe slices with prosciutto cover and keep cool.

Refresh the coals in the charcoal grill if necessary or reheat a gas grill to medium high.

For the Patties: Combine ground chuck, ground sirloin, prosciutto and 1/3 cup of the Raspberry Chipotle Sauce in a large mixing bowl. Combine ingredients being careful not to over mix. Divide equally into 6 patties, place on waxed paper and let rest in a cool place for about 15 min. Brush the grill with Colavita Extra Virgin Olive Oil. Place the patties on the grill rack, cover and cook, turning once – about 5-7 minutes on each side for medium.

Assembly: Slice the rolls, spread cut sides with softened butter and place cut side down on the outer edges of the grill rack to toast slightly. Starting with the bottom slice of bun, place 3 slices of cantaloupe on each, add the cooked burger and about 1 tablespoon of the Raspberry Chipotle Cheese Sauce. Place 3 pieces of the prosciutto wrapped cantaloupe slices on top of the burger, add 3-4 fresh raspberries and crown with the bun top.

Makes 6 burgers.