Rosemary Burger with Pomegranate, Raspberry, Ginger and Chile Glaze
1 32 oz jar 100% pomegranate juice (NOT juice cocktail)
3 oz fresh raspberries
1/2 Serrano chile pepper – seeds removed
4 oz fresh ginger – peeled, grated then squeezed for juice
1 t white balsamic vinegar
2 pounds ground chuck
3 T fresh rosemary – picked from stem and left who trying best
to have single pieces instead of clusters
2 t salt
2 medium avocados
6 romaine leaves
6 pieces Naan*
*Naan is made in various shapes and should be cut and
trimmed to fit your patties. I use Trader Joe’s Tandoori Naan
which comes in oblong slices. I cut them in half and trim
accordingly to fit the patties.
6 strips Oscar Mayer turkey bacon
vegetable oil for brushing the grilling rack
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the glaze, combine pomegranate juice, raspberries and chile pepper in a heavy bottomed saucepan and place over medium to high heat. Once steam begins to rise off of liquid, reduce flame to medium and let reduce by about 3/4 – about 70-85 minutes. (When it’s almost done, mixture will have a foamy boil to it. Once that happens, cook another 3-5 minutes, then remove from heat.)
In the meantime, peel then grate the fresh ginger with a cheese grater. Take the grated ginger and squeeze in your hand over a small bowl extracting as much juice as possible. Once you’ve removed saucepan from heat, add 2 teaspoons of the fresh ginger juice and 1 teaspoon of white balsamic vinegar and mix well. Set aside – glaze will thicken as it stands.
To make the patties, place the ground chuck, rosemary and salt into a large bowl and mix well trying to handle the meat as little as possible. Divide into 6 equal portions and form into patties.
Cut avocados in half and remove pits. Take each half and make cuts to form 1/2″ cubes. Remove avocado from skin with a spoon and place in a medium mixing bowl. Roughly mash cubes with the back of a fork being sure to leave some lumps. Place plastic wrap directly over avocado mixture so that no air is allowed in. Set aside in a cool place.
Cut romaine leaves in half and trim leafy top portion to fit burger. Keep refrigerated until burger assembly.
Cut and trim Naan to fit the patties.
Cook the turkey bacon in a heavy, non-stick, fire-proof skillet until crisp but not burnt – about 5-7 minutes. Transfer to paper towels and dab both sides to remove excess grease. Wrap in foil to keep warm.
Brush the grill rack with vegetable oil. Place patties on grill rack and cover turning once until done to preference – 5 to 6 minutes each side for medium. Place pieces of Naan on top warming rack if available or off to the side to warm and slightly toast during the last 2-3 minutes of grilling.
To assemble burgers, take a piece of Naan and smear with avocado mixture. Take a strip of turkey bacon and tear in half placing both halves on top of avocado. Dip burger into the saucepan with glaze coating both sides of burger then place on top of the turkey bacon. Place romaine on top of burger then top with another slice of Naan. ENJOY!!