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Short Rib Burgers with Cherry-Garlic Chutney, Maytag Blue Cheese and Arugula


Short Rib Burgers with Cherry-Garlic Chutney, Maytag Blue Cheese and Arugula

Cherry-Garlic Chutney


16 oz dried cherries
½ cup raspberry juice concentrate
1 tablespoon vegetable oil
2 tablespoons minced shallots
2 tablespoons minced garlic
¾ cup Sutter Home merlot
¼ cup grenadine
4 oz sugar



1 pound ground short ribs
1 pound ground sirloin
½ cup finely minced onion
3 tablespoons fresh thyme
Kosher salt
Fresh ground black pepper
Vegetable oil for grill

Other ingredients:

6 potato hamburger buns
3 to 4 tablespoons whole grain mustard
6 -1oz slices Maytag blue cheese
3 cups arugula



Pre-heat a gas grill to high heat or build a medium-high fire in a charcoal grill with a cover.

Cherry-Garlic Chutney

Combine dried cherries, raspberry juice concentrate and enough water to almost cover the cherries in a small saucepan. Place on the grill and heat to re-constitute the cherries. Drain the cherries and reserve.
Coat the bottom of the saucepan with 1 oz vegetable oil. Add the shallots and garlic and sauté until translucent. Do not brown the garlic.

Add Sutter Home merlot, grenadine, sugar and reserved cherries to the garlic mixture and summer until thickened. Remove from heat and cool completely.


Combine ground short ribs and ground sirloin in a large bowl. Stir in minced onion, thyme. Be careful not to over mix the meat.

Divide the mixture into 6 equal portions and shape into patties. Cover and chill.

When ready to grill, reduce the heat of the gas grill to medium-high and brush the rack with vegetable oil. Season the patties with kosher salt and plenty of fresh ground black pepper. Place the patties on the grill and cook 4 to 5 minutes on each side for medium. Turn the patties only once. In the last minute, top patties with slice of Maytag blue cheese.

Remove the patties from the grill and rest while lightly grilling the inside of the buns.

To assemble, spread the bottom of the toasted bun with whole grain mustard. Place one burger with Maytag blue cheese on each bun. Spoon cherry-garlic chutney over burgers. Add a generous amount of arugula and top with the other half of the toasted bun.


Arizonans love flavors that are as big and bold as the desert itself. Reminders of our cowboy heritage are never very far away. This short rib burger has enough rich beef flavor and tart berry freshness to make any cowboy happy.