Pepper-Crusted Cherry Burgers with Basil and Shiraz-Mustard Glaze - Sutter Home Family Vineyards

Ingredients

• 2-1/4 pounds boneless chuck steak (80/20%), room temperature
• 1 cup soft-dried cherries, preferably Cherry Republic
• 3 tablespoons quick-cooking oatmeal (not instant)
• 1/2 cup plus 3 tablespoons all-fruit black cherry spread, divided,
• 2 teaspoons sea salt
• 6 slices (3 tablespoons) chilled unsalted butter
• Cracked black pepper
• 1/3 cup Sutter Home Shiraz
• 1/3 cup cherry balsamic vinegar
• 1 tablespoon deli-style whole grain mustard
• 1 teaspoon sea salt
• 2 tablespoons light olive oil, plus extra for the rolls
• 6 round Portuguese rolls
• 1/2 cup mayonnaise
• 1 teaspoon Chipotle hot sauce
• 1 small bunch fresh basil, leaves only, thinly sliced
• 6 (1/4-inch thick) slices sweet onion (Vidalia or Walla), chilled in ice water, patted dry
• 6 fresh crisp iceberg lettuce leaves