Toasted Almond Peppercorn Currant Glaze Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Currant Glaze Mixture
1 Tablespoon apple cider vinegar
8 oz.  Red currant jelly
1 1/2 teaspoon ground corriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoons fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
1 1/2 pounds 80% lean ground beef
6 slices sharp cheddar cheese
Almond Pepercon Chutney:
2 Tablespoons salted butter
1/2 teaspoon crushed red pepper flakes
1 large shallot minced
1 large garlic clove minced
1/2 cup sliced almonds
6 Kaiser rolls
Olive oil to cure grill



Prepare a fairly hot charcoal fire or preheat a gas grill to medium high. To make the currant glaze sauce, combine red currant jelly,corriander,ginger,cumin,salt, pepper in a sauce pan. Mix well to combine. Once glaze ingredients come to a boil, add corn starch and water as a liquid. Once sauce thickens or sets up set aside to cool. Once glaze has cooled completly combine 1 1/2Lbs ground beef and entire glaze mixture in a mixing bowl. The best way to encorporate ingredients is with your clean hands. once mixed. make 6 patties set aside in cool place to let patties cure. Makes 6 burgers The almond peppercorn chutney needs to be made at the same time the burgers go onto the grill. In a sauce pan combine butter 1/2 teaspoon crushed red pepper flakes,minced shallot and clove garlic. All ingredients should brown, make sure not to burn. Encorporate sliced almonds into chutney just before serving. Once burgers are 80% cooked to your liking oil both insides of buns and place on grill to brown. place generous amount of chutney on burger and top with cheddar cheese. When buns are ready assemble your burgers in this order: Bottom of bun,pattie,chutney,cheese,bun top.