Spicy Raspberry BBQ Sauce Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Spicy Raspberry BBQ Sauce:
1 tablespoon butter
1 clove garlic, minced
½ small onion, minced
½ fresh jalapeño, seeded and chopped
1 12ounce bag frozen Raspberries, thawed
1 cup ketchup
½ cup Raspberry preserves
1 tablespoon cider vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Caramelized Onions:
2 tablespoons butter
2 large yellow onions, sliced thinly
2 teaspoons sugar
1 1/2 pounds ground chuck
½ pound ground sirloin
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
Vegetable oil, for brushing on grill rack
12 thin slices Gruyere
6 Kaiser rolls, split
3 cups fresh arugula, washed



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

To make raspberry sauce, melt butter in a grill safe saucepan add garlic and onion, sauté until soft. Add jalapeño, raspberries, ketchup, raspberry preserves, cider vinegar, brown sugar, salt and pepper. Stir and cover. Simmer for 20-30 minutes stirring occasionally to help breakdown the raspberries. Remove from heat and cool. When mixture is cool, puree in a blender until smooth and then strain through a fine mesh sieve to remove any seeds. Cover and set aside until needed.

To make caramelized onions, melt butter in grill safe skillet. Add the thinly sliced onions and sugar. Cook until soft and golden brown. Remove from heat, cover and set aside.

To make patties, combine ground chuck, ground sirloin, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into roll size patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the Gruyere slices on the patties during the last 2-3 minutes of grilling. Remove from grill. During the last 2 minutes of grilling place the rolls cut side down onto the outer edges of grill to toast. Remove when lightly toasted.

To assemble the burgers, place patties on the bottom rolls; add 1-2 tablespoonfuls of caramelized onions and a generous heaping of arugula. Spread 2-3 tablespoons of the spicy raspberry BBQ sauce over the arugula, add the top roll and serve.