Grilled Burgers with Cherry BBQ Sauce and Pretzel Buns
Place the beef, pork, red wine, red onion, garlic, paprika, cloves, and cinnamon in a bowl and mix together gently. Add the ricotta or cottage cheese, 2 teaspoons salt and 1 teaspoon pepper and mix together.
Preheat an outdoor grill.
Form into the mixture into 6 patties. Cook the burgers, turning occasionally, until medium rare, about 3 to 5 minutes per side.
In the meantime, in a large bowl, toss the olive oil and balsamic together. Season with salt and pepper.
To serve, place the burger on the roll and top with a big spoonful of the barbecue sauce and a chiffonade of radicchio. Place the roll on top.
CHERRY BARBECUE SAUCE
½ cup ketchup
¼ cup of your favorite store-bought barbecue sauce
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/2 cup full-bodied red wine
1 to 2 canned chipotle chiles in adobo, minced
2 cups fresh cherries, pitted and halved
Place the ketchup, barbecue sauce, sugar, balsamic, red wine and chipotle in a small saucepan and over medium high heat, bring the mixture, stirring occasionally, to a simmer. Reduce the heat to low and simmer until slightly thickened and the mixture coasts a spoon, about 5 to 8 minutes. Remove from the heat and add the cherries.
Let the sauce cool.
1 1/4 pounds lean grass-fed ground beef
1/2 pound ground pork
3 tablespoons full-bodied red wine
½ cup red onion, minced
4 cloves garlic, minced
2 teaspoons sweet paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
½ cup ricotta or small curd cottage cheese
Kosher salt and freshly ground pepper
6 pretzel rolls, halved
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Radicchio, cut into chiffonade
Cherry Barbecue Sauce