For the patties:
1/2 cup dried cherries
1/2 cup Sutter Home Gewurztraminer
7oz. Black Forest prosciutto
2 1/4 lbs. Ground chuck, about 20% fat
2 1/2 tsp. Kosher salt
1 tsp. freshly ground pepper
For the topping:
1 cup Bavarian style sauerkraut with caraway seed
1/4 cup Grey Poupon Deli Mustard
6 gourmet style Kaiser rolls
Set up the grill with direct heat on one side, and indirect heat on the other.
Finely chop the cherries and soak in a bowl with the Gewurztraminer for about 30 minutes, or until they are reconstituted but not mushy.
Finely chop the Black Forest prosciutto and mix it into the ground chuck, adding the salt, pepper, and the cherries with their remaining wine when they are ready.
Form into patties no more than an inch thick- if they are too fat, they will have trouble keeping the topping on them. Place patties over the direct heat to sear or seal the outsides- this will help keep the cherries from falling out when the juices start to drip. After a few minutes over the direct heat, move them to the indirect side and cook them to medium well (about 150 degrees internal temperature).
While the patties are cooking, squeeze the sauerkraut until mostly dry and mix it with the mustard.
Just before the patties are done, put the cut sides of the Kaiser rolls over the direct heat and toast them.
When everything is done, put the patties on the roll bottoms, top with the kraut/mustard mixture, and cap them with the roll tops.