Sassy Cherry Bombs

Ingredients

6 ozs. dried red cherries (Mariani brand)
1/2 tsp. dried red pepper flakes
1/2 tsp. coarsely ground black pepper
1 1/2 tsp. salt
1/2 cup Sutter Home Pinot Noir
1/3 cup Colavita olive oil (plus 1/2 cup reserved for later toasting buns)
5 to 6 cloves finely minced garlic
1 cup purple onion chopped into a 1/4-inch dice (reserve 1/4 cup for garnish)
2 lbs. lean ground chuck
10-12  English Muffins split
1/4 cup hot chile/sesame oil
(for Poupon/Lime Sauce see recipe below)
1 1/4 cup mayo
1 1/2 tbsp. Grey Poupon mustard
2 tbsps. fresh lime juice
1 tbsp. honey

Instructions

Mix the first 8 ingredients (dried cherries, dried red pepper, black pepper, salt, wine, olive oil, garlic and purple onions. and let set at room temperature for 1 hr. Cherries will plump somewhat. Next combine the cherry/seasoning mixture with the 2 lbs. of lean ground chuck. Form into 10-12 patties and grill on medium/hot temperature to doneness preference or for approx. 3-4 minutes on each side. If unsure, insert meat thermometer into center of patties which should register a minimum of 165 degrees. Remove patties and keep warm. Poupon/Lime Sauce: 1 1/4 cup mayo 1 1/2 tbsp. Grey Poupon mustard 2 tbsps. fresh lime juice 1 tbsp. honey Mix all ingredients, cover, and chill at least 2 hrs. (or overnight) To assemble and present burgers: Mix hot chile/sesame oil and remaining 1/2 cup of olive oil into a flat dish and dip cut sides of the 8 English muffins before placing cut side down on a heated indoor griddle. Depending on the heat it should take no more than 3-4 minutes to brown nicely on both sides and heat thru. Immediately serve burgers open faced with a generous dollop of Poupon/Lime Sauce and a sprinkle of reserved diced purple onions.