Raspberry Rhubarb Jalapeño Stuffed Juicy Lucy
2 ½ Cups Water
1 ½ C. sliced Rhubarb
12 oz. whole Raspberries
2 ½ C Sugar
3 lbs Fresh Ground Chuck
12 oz Cream Cheese
6 Tbsp. Minced Jalapeño
1 1/2 Tbsp. Sea Salt
6 Fresh White Buns
Fire up Grill on Medium
First we need to get the compote going. Combine water, rhubarb, raspberries and sugar into a well seasoned cast iron pan. Stir gently and move to the grill. This is going to make your mouth water as soon as you get it in the pan, it’s gorgeous! All the red and green against the black pan, it reminds me of camping. Stir every 10 minutes as the sugar melts, once dark colored foam forms on top about 2/3 of the way through your cooking time watch more closely, every few minutes as the fruit is going to simmer down quickly from here. Simmer for 1 hour 15 minutes-let rest 15 minutes before serving.
To make the fresh ground chuck I use the fine grinder attachment on my kitchen aid. I cut up about a 4lb chuck roast, taking out the really hard solid fat pieces and just leaving the nice marbled meat. Meat should be cubed into 1 inch sections or so and run through on speed 4.
To assemble patties get make an assembly line with ground chuck, cream cheese, jalapeño’s and salt. Gently make 6 even balls of chuck. Separate one ball into two and press into very flat and thin rounds. The meat will be less than ¼ inch thick. Lightly press cream cheese onto one patty to about ¼ inch on all sides and cover with 1 Tbsp. minced Jalepenos. Cover with second patty and pinch all edges very well, then pick up burger and smooth edges. Sprinkle salt liberally on both sides. Cook on Medium, for 8-10 minutes each side.
Once burgers and sauce are done, cover to let them rest for 10-15 minutes. Butter and toast tops and bottoms of buns for 2-3 minutes. To assemble, place burger on top of bottom half of bun, spoon compote onto top of burger and leave the top of bun tipped to the side to show off all the ingredients.