Black and Blue Burgers with Apricot Pepper Chutney - Sutter Home Family Vineyards

Ingredients

• 1/4 cup Grey Poupon Country Dijon mustard
• 1/4 cup whipped cream cheese
• 2 Tablespoons honey
• 1 1/2 pounds ground chuck
• 1/2 pound bulk pork sausage
• 2 cloves garlic, minced
• 1 Tablespoon Fresh Thyme, stems removed
• 1/2 teaspoon sea salt
• 3 teaspoons Paul Prudhomme’s Blackened Steak Magic
• 2 Tablespoons Sutter Home Merlot
• 1 large shallot, finely chopped
• 1 red Jalapeño, roasted, seeded and chopped
• 1 Poblano Chili, roasted, seeded and chopped
• 1 medium Vidalia onion, finely chopped
• 3/4 cup fresh cilantro leaves, chopped
• 6 oz. dried Apricots, coarsely chopped
• 1/8 teaspoon ground cloves
• 1 Tablespoon freshly grated ginger
• 1/3 cup apple cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup water
• 2 to 3 Tablespoons Vegetable oil for brushing on the grill rack
• 1/3 cup Stilton Blue Cheese, crumbled
• 3 cups Red Leaf Lettuce, torn