Razzmatazz Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


*2 1/2 pound chuck roast
*1/2 pound thick-sliced bacon
*1 1/2 cups Sutter Home Cabernet Sauvignon
*1 teaspoon kosher salt
*1 teaspoon freshly ground black pepper
*1 teaspoon Adobo All Purpose Seasoning
*1 onion, sliced into 1/4 " rings with 4" diameter
*1 7 ounce can Chipotle Peppers in Adobo Sauce
*1 18.2 ounce jar Red Raspberry Preserves
*6 fresh poppy seed Kaiser rolls, split
*Extra virgin olive oil, for brushing rolls
*3 cups shredded romaine lettuce



Prepare a medium-hot fire in charcoal grill. Grind roast and bacon together in a bowl; add 1/2 cup wine, 1 teaspoon kosher salt, 1 teaspoon Adobo seasoning, and mix together. Divide meat mixture into 6 equal portions. To form patties, divide each portion in half and form both halves around 1 onion slice, handling as little as possible. Chill. To make sauce, blend two chipotle peppers with 1 cup wine in blender. Add red raspberry preserves and blend until smooth. Transfer to cooking pot and cook on grill till reduced by half. Stir occasionally. Strain and set aside. Place patties on grill and cook for seven minutes, turn and cook until internal temperature reaches 140 degrees. Top with red raspberry sauce and cook an additonal three minutes. Remove from grill and set aside to rest for 15 minutes. While burgers rest, brush inside of rolls with olive oil and lightly toast both sides on grill. To assemble, place burger, sauce side up, on bottom roll, add 1/2 cup shredded romaine lettuce and drizzle with red raspberry sauce. Add the tops onto burgers and serve with a smile.