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Cherry Habanero Burgers - Food Wine Sunshine

Cherry Habanero Burgers - The Juiciest & Most Flavorful Hamburger You'll Ever Have

These Cherry Habanero Burgers are The Juiciest & Most Flavorful Hamburgers You'll Ever Have! See how to make them at home and enjoy at your next cookout!
5 from 2 votes
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Course: Burgers
Cuisine: American, BBQ
Keyword: bbq, burger, easy recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 burgers
Author: Tracy

Equipment

  • Grill

Ingredients

Burger

  • 1 1/2 lbs lean ground beef
  • 8 oz jar of Merlot Cherry Habanero Jelly
  • Buns and desired hamburger toppings

Jelly

  • 7-8 8 oz jelly jars with lids
  • 3 1/4 cups finely chopped/diced cherries - approx. 2.5 lbs
  • 1/4 cup finely chopped/diced habanero peppers - approx 5 peppers - remove seeds to reduce "heat"
  • 1/4 cup Merlot
  • 4 3/4 cups sugar
  • 1 box SURE-JELL

Instructions

Jelly Instructions

  • Sterilize your jars and lids in a stock pot by adding jars and filling with water and bringing water to a boil and simmer in boiling water for at least 10 minutes.
  • While you are preparing your jars and lids, put the prepared cherries, peppers, and Merlot into a large pot.
  • Stir in the package of SURE-JELL into the fruit mixture.
  • Bring the mixture to a full rolling boil (a boil that doesn't stop when stirred, but be sure it doesn't boil over), stirring constantly.
  • Pour in the sugar into the fruit mixture.
  • Return to a full rolling boil, boil for 1 minute, stirring constantly.Remove from heat and skim off any foam with a metal spoon.
  • Remove jars and lids from the boiling water and set on wooden board or towels to dry.
  • When fruit mixture is ready, ladle them into the warm/hot jars (be careful not to burn your hands, then liquid and jars are going to be hot!).
  • Fill each jar within a 1/4 inch from the top.
  • Wipe jar rims and threads of any spills.
  • Put the lids on the jars once they are filled.
  • Place the filled jars back into the stock pot that you used to sterilize the jars, standing upright. The water will still be hot, be careful.
  • Fill the pot with additional water if necessary, water must be 1-2 inches ABOVE the top of the jars.
  • Bring water to a gentle boil. Cover and "process" for 10 minutes.
  • Remove the jars from the pot (I used tongs, be careful, they will be HOT), and place them on a wooden board or towel so that they can cool.You will hear the lids start to "pop", that means they are sealed.
  • Once they are cool, be sure to press all the lids to make sure they sealed correctly, they should not pop back up once pressed.
  • Let prepared jars stand at room temperature until set (up to 24 hours, but mine started to set within a couple hours).
  • Store unopened jams and jellies in a cool, dry place for up to 1 year.Refrigerate opened jams and jellies for up to three weeks after opened.

Burger Instructions

  • Add the Merlot Cherry Habanero Jelly to the lean ground beef
  • Using your hands, mix the jelly in well, but don't over mix
  • Form your burgers
  • Grill to your desired done-ness
  • Top with your favorite toppings
  • Enjoy!

Notes

I recommend pepper jack cheese. I used my own homemade Merlot Cherry Habareno Jelly as you can tell from the recipe, you can use a store bought one if preferred.  Get the recipe for the Merlot Cherry Habareno Jelly here.
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