2 tablespoons Colavita extra virgin olive oil
2 yellow onions, peeled and very thinly sliced
1 tablespoon minced fresh sage
1/4 cup Sutter Home Chardonnay
1 tablespoon brown sugar
2 Granny Smith Apples, peeled and diced
1/2 teaspoon kosher salt
2 1/2 pounds freshly ground beef chuck
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound good quality Prosciutto, diced
1/2 cup cold water
1 tablespoon cornstarch
8 Kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
Oil to brush the grill
6 ounces sharp Vermont Cheddar Cheese, coarsely grated
6 Boston lettuce leaves, coarsely chopped
Preheat a gas grill to medium heat.
Heat the Colavita olive oil in a fireproof skillet directly on the grill over medium flame. Stir in the onions and sage and cook, stirring occasionally, until tender, about 25-30 minutes. Stir in the Chardonnay and brown sugar and cook until the liquid is evaporated. Stir in the apples and cook, stirring occasionally, until the apples are just tender, about 5-10 minutes. Stir in the salt and set aside.
In a large bowl combine the ground beef, salt, pepper, and prosciutto. Form the meat into six equal sized patties.
To prepare the rolls, in a small fireproof saucepan over medium-high flame on the grill, stir together water and cornstarch. Heat the mixture to a gentle boil; stir until mixture thickens and is translucent. Remove from heat and let cool. Brush the tops of each roll with the cornstarch glaze then sprinkle with the caraway seeds and coarse salt, pressing to adhere, evenly dividing the seeds and salt. Place the rolls on the grill rack and heat for 2-3 minutes in a closed grill until the outside of the rolls are crisp.
Lightly brush the grill rack with oil. Arrange the patties on the grill rack and cook 3-4 minutes. Turn the patties over using a spatula then top with the cheese, evenly dividing. Cook an additional 3-4 minutes for medium or continue cooking until desired doneness.
To assemble the burgers, split open the rolls and arrange the Boston lettuce on the bottom halves of the rolls, top the lettuce on each with a patty cheese side up. Spoon a generous portion of the apples and onions over each then top with remaining roll halves. Serve immediately.