Raspberry Glazed Rosemary Burgers with Herbed Goat Cheese and Baby Greens


Raspberry Glaze:
1/3 cup balsamic vinegar
¼ cup fresh raspberries, crushed
¼ cup raspberry preserves
2 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon Grey Poupon Dijon Mustard
½ teaspoon freshly ground black pepper

2 pounds ground sirloin
4 cloves garlic, minced
1/3 cup Sutter Home White Merlot
3 tablespoons raspberry glaze
1 tablespoon fresh rosemary, finely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Vegetable oil, for brushing the grill rack
2 cups spring mix salad greens
6 brioche rolls, split
6 ounces garlic and herb goat cheese, at room temperature
3/4 cup fresh raspberries



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the raspberry glaze, add the balsamic vinegar, crushed raspberries, raspberry preserves, olive oil, mustard, and pepper, to a bowl and whisk until well blended. Reserve three tablespoons of the glaze for the patties, and divide the remaining glaze evenly into two bowls and set aside.

To make the patties, combine the beef, garlic, wine, raspberry glaze, rosemary, salt, and pepper, in a large bowl. 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, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties, brush the cooked sides with some raspberry glaze from one of the bowls, and continue grilling until done to preference, about 4 minutes longer for medium. Turn the patties again and brush the unglazed sides with raspberry glaze. Continue turning the patties and brushing with the glaze for about another minute or until there is no more glaze left in the bowl. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly, and then turn the rolls over and continue toasting for an additional minute.

To assemble the burgers, quickly toss the spring mix with the remaining glaze, top each roll bottom with about 1/3 cup of dressed spring mix, place a beef patty over the spring mix, spread each patty with 1 ounce of the herbed goat cheese, and then set about 6 raspberries evenly into the cheese of each burger. Add the roll tops and serve.

Makes 6 burgers