The Diva Burger

• 3TB Olive Oil
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 Large Sweet Vidalia onion, thinly sliced
• 1/2 cup Cabernet Sauvignon
• 8 oz Ground Angus Beef
• 8 oz Ground Lamb
• 8 oz Sweet Italian Sausage
• 1/4 cup minced scallions
• 1/4 cup finely chopped basil
• 1/4 cup finely chopped cilantro
• 3 large garlic cloves, minced
• 1/2 cup Cabernet Sauvignon
• 1/4 cup Worcheshire sauce
• 1/4 cup Sweet Thai Chili Sauce
• 6 slices Provolone cheese
• 6 slices Sharp Cheddar cheese
• 6 Ciabatta Rolls
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 chipotle peppers (in adobe sauce) without the seeds
• 1/4 cup cilantro
• 1/4 cup lime juice

1. For the onion compote:
2. In a saute pan, over medium heat, add 2 TB of Olive oil, the onions, salt and pepper. Allow them to soften until they caramelize about 7-10 minutes. Once they are golden, deglaze the pan by adding the Cabernet Sauvignon. Remove from the pan and set aside.
3. For the Burgers:
4. Add the Angus Beef, Lamb and Sweet Italian Sausage to a mixing bowl along with the scallions, basil, cilantro, garlic and Cabernet Sauvignon. Using a wooden spoon, mix all the ingredients together but be careful not to over mix. Place the mixture in the refrigerator, covered for about 20 minutes. After the 20 minutes, remove the mixture from the refrigerator and form 6 (6oz) patties. Place them on your grill or stove top grill plate and grill for 10-12 minutes on each side (or until they are done). During the last minute of cooking, place the slices of cheese on the each burger and allow them to melt. Then place the burgers on the Ciabatta rolls. Apply the Chipotle Mayonnaise to the rolls, and then top the burger with the caramelized onions.
5. For the Mayonnaise:
6. In a food processor, place the cilantro, chipotle peppers and lime juice and pulse until a paste is formed. In a mixing bowl, add the mayonnaise, sour cream and the paste from the processor. Mix well.

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Taken from www.epicurious.com/recipes/member/views/the-diva-burger-50086761 (may not work)