This One’s For You, Emeril

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Smoky Tomato Jam
1 8-oz. jar sun-dried tomatoes, packed in oil, drained
1 tablespoon oil from sun-dried tomatoes
1 tablespoon fresh lemon juice
2 small shallots, coarsely chopped
1/4 cup tomato paste
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin

Creamy Shrimp Salsa
1 medium poblano chile, roasted and finely chopped **
1/2 cup olive oil mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced or pressed
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 cup small cooked shrimp, tails removed
1 tablespoon fresh chopped cilantro

1-1/2 pounds ground chuck
1/2 pound ground linguica sausage, finely chopped (if unavailable, substitute chorizo)
3 fresh black mission figs, stems removed, finely chopped
2 tablespoons Olivita olive oil
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon salt

6 slices Portuguese Presunto (smoked cured ham), if unavailable, substitute prosciutto
6 slices (about 1-1/2 oz. each) Monterey Jack cheese
6 Brioche rolls


Preheat a gas grill to medium-high heat. To make Tomato Jam combine all jam ingredients in a food processor; blending well. Transfer to a saucepan and place on grill rack. Cook and reduce by about 1/3 stirring frequently (about 8 to 10 minutes). Cover and set aside to cool.

To prepare Creamy Shrimp Salsa, combine all salsa ingredients in a small bowl and mix well. Cover and set aside.

To make burgers, combine all burger ingredients (ground chuck through salt) in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 6 equal patties, about 1-inch thick. Cover and refrigerate until ready to grill. Oil the grill rack and grill burgers until thoroughly cooked, about 4 to 5 minutes per side for medium. Top with Presunto (folding over to fit burger) and cheese; grill until melted, about 1 minute longer. During the last few minutes of grilling, place buns cut sides down on the outer edges of the rack to toast lightly.

To assemble burgers, spread Smoky Tomato Jam on bun bottom; top with burger, Creamy Shrimp Salsa, and top bun. Makes 6 burgers.

** To roast chiles, cut in half, remove seeds and stems. Lay chile (skin side down) on hottest part of grill, and cook until skin is blackened all over, about 3 to 4 minutes. Be careful not to char the flesh, only the skin. Transfer to plastic bag to steam for 10 minutes. Remove and discard blackened skins.