Spiced Jubilee Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 lbs. ground chuck beef
2/3 cup whole berry canned cranberry sauce
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
2/3 cup low sugar orange marmalade
1/2 tsp. curry
3/4 cup drained whole red tart cherries, drained
1/8 cup barbeque sauce
1/4 cup brown sugar corn syrup
1/8 cup dry sherry
1/4 cup sweet and sour sauce
2 Tbsp. low sugar orange marmalade
1 Tbsp. vegetable oil (for grill rack)
6 fresh pineapple slices (1/4 inch thick cut-cored and trimmed)
6 cornmeal topped Kaiser hamburger buns
3 oz. fine herb soft spread brie cheese (packaged without the rind)



For the patties: In a large bowl, mix together the ground beef, cranberry sauce, cinnamon, ginger, marmalade, and curry. Cut the cherries into small pieces with a kitchen shears and drain off any extra syrup. Add cherries to the meat mixture and mix till evenly blended. Form 6 patties by shaping 1/6th of the mixture into a ball. Form each ball into a 4 1/2 inch round patty. Set aside and keep chilled on a tray lined with wax paper. Cover with wax paper. For the Sauce: Mix together in a small measuring cup the barbeque sauce, corn syrup, dry sherry, sweet and sour sauce and marmalade. Set aside. Preheat a gas grill to medium. Reduce grill to medium-low heat. Brush preheated grill rack with 1 Tbsp. vegetable oil. Place the 6 patties on grill rack. Close cover and cook for 9 minutes. Turn patties carefully using 2 spatulas. Brush top of each burger with 1 Tbsp. of the prepared sauce. Close cover and continue cooking for 9 minutes. Again, turn patties carefully using 2 spatulas. Brush with the remaining sauce dividing evenly between patties. Place pineapple slices on edge of rack to grill. Close cover and cook 1 minute. Carefully turn pineapple slices. Place cut sides of each bun on edge of grill rack to toast. Using a clean spatula, place 1 grilled pineapple slice on top of each burger. When buns are toasted, remove to serving plate. Spread cut side of each top bun with 1/6th of the soft brie cheese. Place each on top of a pineapple topped burger. Let heat on grill just till cheese softens. With the clean spatula, transfer each burger with top bun to the bottom buns on serving plate. Serves 6.