Bruschetta Burger with Goat Cheese Spread

Pairs well with:


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


2 gloves of garlic, peeled
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
2 tablespoon chopped basil
4 large plum tomatoes, seeded and chopped
1 cup goat cheese
2 tablespoons Parmesan cheese
1 tablespoon parsley
Salt and feshly ground pepper to taste
1/4 cup Zinfandel
1 tablespoon butter
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon garlic salt
1 1/2 pounds ground chuck
Vegetable spray, for spraying grill
Foccacia bread cut into 4" squares
Olive oil for brushing bread
Whole garlic cloves
16 arugula leaves



Prepare medium-hot grill in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make bruschette, mash garlic and salt to form a paste. In a medium bowl, whisk the olive oil, balsamic vinegar, basil and garlic paste. Stir in tomatoes. Season with salt and pepper to taste. Set aside. To make goat cheese spread, in a bowl combine goat cheese, Parmesan cheese, parsley. Season with salt and pepper to taste. Set side. To prepare patties, in a small saucepan, over medium heat, combine oregano, marjoram, garlic salt and wine. Bring to a boil and remove from heat. Whisk in the butter until all in incorporated. In a large bowl, combine the ground beef and the butter sauce. Mix well without over handling the meat to avoid compacting. Divide mixture into 4 equal portions and flatten into patties. When the grill is ready, spray the grill rack with vegetable spray to prevent burgers from sticking. Place the patties on the grill rack, cover, and cook turning once, until the patties are done to preference, 5 to 7 minutes on each side for mediume done. During the last few minutes of cooking, prepare the bread by drizzling olive oil on and rubbing a clove of garlic over it. Place the bread, cut side down, on the outer edges of the grill rack to toast lightly. To assemble burgers, spread the goat cheese mixture on the cut sides of the bread. On each bread bottom, place a patty, two tablespoons of drained bruschetta and four arugula leaves. Add the tops to the burgers and serve. Makes 4 burgers.