All Beef Burger with Cranberry Noir Ketchup, Radish and Pickle Relish and Heirloom Tomatoes

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.

Cranberries are grown in the Pacific Northwest. I use this nutritious and tart berry in my Cranberry Noir Ketchup as a condiment for my all beef burger. This is a great local burger made with fresh market produce and dried Oregon cranberries.


Cranberry Noir Ketchup:
2 tablespoons Colavita extra virgin olive oil
1 cup diced onions
2 tablespoons Tabasco Chipotle Pepper Sauce
1 cup dried cranberries
1 cup Sutter Home Pinot Noir
1/2 cup water
1/2 teaspoon salt

1 cup chopped red radishes
1 cup chopped Dill Pickles
1/2 cup chopped red onions
1 tablespoon fresh chopped dill
2 tablespoons wine vinegar
4 tablespoons Colavita extra virgin olive oil
Salt and pepper to taste

2 1/2 pounds ground beef (from chuck)
1 egg, slightly beaten
1/4 cup Panko bread crumbs
1/2 cup chopped onions
3 garlic cloves, minced
1 tablespoon Tabasco Chipotle Pepper sauce
1 tablespoons fresh chopped Italian parsley
2 1/2 teaspoons salt

1 cup Treasure Cave Feta Cheese

Oil for wiping grill rack

4 tablespoons Colavita olive oil
1 loaf of focaccia bread, (approximately 5 –inches wide and 12-inches long) cut horizontally in half

4 butter head lettuce leaves
6 slices of yellow or orange tomatoes


Preheat gas grill.

In a large fire proof skillet, heat olive oil on grill. Add onions and sauté until soft. Add, Tabasco sauce, cranberries, wine, water and salt. Cook until liquid is reduced by half. Place mixture into food processor or blender. Process until smooth. Set aside.

In a bowl combine all the ingredients for the relish. Season with salt and pepper. Set aside.

In a large bowl combine burger ingredients with a fork. Place a large piece of aluminum foil on the work surface. Pile meat mixture on top and form into a large patty, the size of the focaccia bread. Cut away aluminum foil, leaving about 2-inches around the burger.
Oil grill rack.
Lift burger up by sliding both hands under the foil. With a quick motion, flip burger upside down on hot grill. Remove foil and discard. Cover grill and cook burger on medium heat until juices start to flow into puddles on top of burger, about 5-7 minutes. With two spatulas turn burger over and grill about 4 minutes longer. Sprinkle with Feta cheese.

Brush focaccia with olive oil and grill until lightly charred.

Assemble burger with lettuce leaves, relish, patty, cranberry noir ketchup, tomato slices and top focaccia slice. Cut into 6 pieces.

Serves 6