Red Hot Raspberry Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Colorful, spicy, and simple to prepare.


Chipotle Raspberry Sauce

1 can chipotle peppers in adobo sauce

1 jar seedless red raspberry jam

1/4 cup Zinfandel wine


2 pounds ground sirloin

1/4 cup olive oil

1/4 cup pureed chipoltle peppers

2 tablespoons Zinfandel wine

2 teaspoons salt

Olive oil to brush grill rack

2 red onions in 1/4 inch slices

2 large ripe avocados, peeled and sliced

1 head iceberg lettuce shredded medium fine

6 whole wheat hamburger buns


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

Prepare the sauce by putting chipoltle peppers in blender or food processor. Reserve 1/4 cup for the patties. To the remainder add one jar of raspberry jam and the wine. Process till smooth. Set aside.

To make the patties, combine ground beef, olive oil, pureed peppers, wine and salt. Make six patties of equal size.

When the grill is ready, brush the grill rack with the olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about five minutes on each side for medium.

While the patties are grilling, slice red onions, avocados and lettuce. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

Assemble burgers on each bun bottom by adding a handful of the shredded lettuce, place a patty on top of lettuce, then the sliced avocado, then the red onion slices. Drizzle with the chipoltle raspberry sauce. Add the bun top and serve.