1 1/4 pounds lean grass-fed ground beef1/2 pound ground pork3 tablespoons full-bodied red wine½ cup red onion, minced4 cloves garlic, minced2 teaspoons sweet paprika1/4 teaspoon ground cloves1/4 teaspoon ground cinnamon½ cup ricotta or small curd cottage cheese Kosher salt and freshly ground pepper6 pretzel rolls, halved1 tablespoon extra virgin olive oil1 tablespoon balsamic vinegarRadicchio, cut into chiffonadeCherry Barbecue Sauce
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 ketchup¼ cup of your favorite store-bought barbecue sauce2 tablespoons brown sugar3 tablespoons balsamic vinegar1/2 cup full-bodied red wine1 to 2 canned chipotle chiles in adobo, minced2 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.
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