Mollie Mejl’s Hickory Cherry Cheddar Pecan Gourmet Burgers with Cherry Butter Wine Sauce

(from largomason’s recipe box)

Source: statesman.com

Ingredients

  • Grilling spray
  • 2 cups cherry smoking chips
  • 6 artisan (scratch-made) wheat or multigrain kaiser rolls — sesame-seeded, 'everything' or plain (if others unavailable) — 5 inches in diameter, split
  • Patties:
  • 2 lbs. certified Angus beef, 91 percent lean (preferred) or chopped sirloin
  • 2 cups fresh dark bing cherries, pitted and finely chopped. (Note: A total of 2 lbs. of cherries are required for entire recipe.)
  • 1 package (10 oz.) New York extra sharp white Cheddar cheese, finely diced
  • 1 cup green onion tops, finely chopped
  • 2 packages (2 1/4 oz.) pecan pieces
  • 1 Tbsp. fresh ground peppercorn medley (black, pink, white and green peppercorns in grinder or pre-ground)
  • 2 Tbsp. Lea & Perrins Thick Classic Worcestershire Sauce
  • 2 Tbsp. liquid smoke flavoring, hickory
  • 1/4 cup zinfandel wine
  • Topping:
  • 1/4 cup zinfandel wine
  • 1/4 cup extra virgin olive oil
  • 1 tsp. prepared crushed garlic
  • 1 tsp. prepared spicy brown mustard
  • 1 container (5 oz.) seasonal salad greens, organic preferred
  • Fresh herbs, mixed baby greens or spring mix
  • Sauce:
  • 1 cup fresh cherries, very finely chopped
  • 1/4 cup butter
  • 1/4 cup dark brown sugar
  • 1 tsp. crushed garlic
  • 1 tsp. dry ground mustard
  • 1/2 cup zinfandel wine

Directions

  1. Preheat gas grill to medium-high heat (400 degrees) and coat rack with grilling spray. Soak cherry chips in water for 15 minutes. Drain, cover chips in foil, leaving small opening, then place packet at end of grill rack, remaining there for at least 15 minutes while preparing ingredients. Close grill cover.

  2. For the patties: Crumble ground beef into large mixing bowl. Use very sharp knife and stain-resistant cutting board to finely chop cherries, removing pits and stems. Finely dice cheese by first slicing, then cutting 1/4-inch small cubes from the slices. Thinly slice green onion tops. Add cherries, cheese and green onions to beef, along with pecan chips, freshly ground pepper, Lea & Perrins, liquid smoke and wine. Combine all ingredients thoroughly before shaping into 6 patties (5 inches across to fit kaiser rolls) and place onto large cookie sheet.

  3. For the topping: In a large stainless steel bowl, add wine, olive oil, garlic and spicy brown mustard. Combine all ingredients, placing salad greens on top. Set aside until patties are cooked. Don’t toss greens until later.

  4. For the sauce: Use food processor to very finely chop cherries. Melt the butter in 2-quart (fireproof) saucepan, placed on outer edge of grill rack. Remove pan from rack and add brown sugar, garlic, dry mustard,and chopped cherries. Reposition pan on rack so that heat allows mixture to boil. When sauce reaches boiling, continue cooking, stirring constantly, for about 5 minutes, then add wine. Continue stirring, for about 5 more minutes or until sauce cooks down and thickens. Keep sauce warm, covering with foil if necessary. (Sauce may be prepared while burgers cook if all three cups of cherries for this recipe are processed together, with remaining cup of cherries ready for sauce.)

  5. Grill the beef patties about 5-7 minutes per side, closing lid while cooking to enhance cherry-smoke flavor. Cook patties until medium-well but still juicy and keep warm. Toast rolls cut side down for 1 minute on grill until golden brown. Transfer cooked patties to toasted bottoms of rolls. Toss greens, placing 1/2 cup on top of patties. Distribute 2 Tbsp. cherry butter wine sauce over toasted top portions of rolls. Close rolls or serve open-face.

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