A FIG-ment of My Imagination Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Vegetable oil for grill rack
12 Dried mission figs
Vidalia Fig Mayo:
1 tablespoon COLAVITA extra virgin olive oil
1/2 cup thinly sliced, roughly chopped Vidalia (or other sweet) onion
3/4 cup mayonnaise
3 tablespoons fig preserves
2 pounds ground chuck (20% fat)
1/4 cup chopped shallots
2 tablespoons SUTTER HOME PINOT NOIR (from simmered figs)
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
6 ounces goat cheese (in log form)
6 kaiser rolls, from bakery, sliced horizontally
12 pieces leaf lettuce
6 slices (1/3” thick) from large ripe yellow California tomato



In a grill prepare a medium-hot fire. Oil grill rack. Place figs and 2 cups wine in small heatproof saucepan on grill. Move to area of grill where wine becomes hot but does not boil, for 20 minutes. Drain, reserving 2 Tablespoons wine, then finely mince figs in small bowl of food processor. While dried figs are simmering, place a small iron skillet (or other heat-safe skillet) on grill and add olive oil. Heat then add onions and cook until lightly golden, stirring. Add wine. Cook until liquid is evaporated, stirring. Remove from heat and cool completely. Add onions to a small bowl and stir in mayonnaise and preserves. Refrigerate. In a large bowl combine minced figs, ground chuck, shallots, reserved 2 Tablespoons wine, 11/2 teaspoons salt, and pepper. Shape into 6 patties. Gently press quarter size indention in center. Sprinkle patties with remaining ½ teaspoons kosher salt and cook 8 to 10 minutes, turning once. Meanwhile, crumble goat cheese on burgers and toast bread on grill during last few minutes of cooking. Spread mayonnaise mixture onto both sides of bread. Place burgers on bottom bun. Top with lettuce, tomato, and top bun. Servings: 6