Belly Dancing Beef Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Topping: 1½ (6-oz.) containers plain yogurt
1 tablespoon grated lemon peel
1 large tomato, seeded and diced
3 tablespoons toasted pine nuts
2 large garlic cloves, peeled
2 teaspoons cumin
½ teaspoon cinnamon
1 cup fresh cilantro leaves
2 red chiles, seeded and halved
¼ cup Sutter Home Zinfandel
2 pounds ground chuck
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
6 sesame rolls, split
6 romaine lettuce leaves



Preheat a gas grill to medium-high. To make the topping, combine the yogurt, lemon peel, tomato and pine nuts in a medium bowl; cover and refrigerate. To make the patties, combine the garlic, cumin, cinnamon, cilantro, chiles and wine in a food processor. Pulse until well combined and chiles are in small pieces. Transfer mixture to a large bowl and add ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Sprinkle salt and pepper evenly on both sides of patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly. To assemble the burgers, on each roll bottom, place a lettuce leaf, a patty and an equal portion of the topping. Add the roll tops and serve. Makes 6 burgers