Sweet & Spicy Chipotle Cranberry Cheese Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 pounds ground chuck
1 1/2 cup extra sharp white cheddar cheese, shredded
2 tablespoons molasses
2 tablespoons spicy dijon mustard
1 tablespoon chipotle hot sauce
1 teaspoon salt
1 teaspoon fresh ground pepper

1/2 cup Whole-berry Cranberry sauce
1/2 cup catsup
2 tablespoon Chipotle Hot Sauce
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1/2 cup onion, finely chopped
2 cups chopped fresh tomatoes

1/2 cup spicy dijon mustard
1/4 cup molasses

2-3 tablespoons vegetable oil for brushing on the grill rack
6 good quality whole wheat hamburger buns, split
2 cups baby arugula, washed & dried


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

To make mustard spread, combine the mustard and molasses in a small bowl. Cover with plastic wrap and set aside.

To make Cranberry Tomato Relish, whisk together cranberry sauce, catsup, chipotle hot sauce and lime juice in a medium size bowl. Stir in cilantro, onions and tomatoes. Cover with plastic wrap and set aside.

To make patties, combine the molasses, chipotle sauce, mustard, salt & pepper in a small bowl. Place the chuck and cheese in a large bowl, add the sauce mixture and toss lightly. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

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 buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the mustard spread over the cut sides of the buns. On each bun bottom, divide arugula and place a grilled patty on top, followed by equal portions of the Cranberry Tomato Relish, add the top bun and serve.