Burger of the Gods

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 small red onion – thinly sliced
1/2 cup pomegranate-balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons freshly cracked black pepper – divided
1/2 cup beef broth
1 tablespoon cornstarch
1/2 cup pomegranate juice
2 pounds ground chuck
1 teaspoon minced garlic
1/4 cup bread crumbs
1 egg
vegetable oil for brushing grill rack and rolls
6 kaiser rolls – sliced in half horizontally
6 ounces feta cheese – crumbled



Prepare a medium-hot fire in a charcoal grill with a cover.

To make the sauce, in a small fire-proof skillet over direct heat, saute onions for 2 minutes; add vinegar, brown sugar, salt and 1/2 teaspoon pepper. Bring to a boil; cook 4-5 minutes until liquid is reduced by half. Meanwhile, in a small bowl, combine broth and cornstarch; stir into sauce. Cook 3 minutes until thickened. Set aside.

In a 1-quart fire-proof saucepan over direct heat, bring pomegranate juice to a boil; cook 4-5 minutes until liquid is reduced by half. Set aside.

To make the patties, in a large bowl, combine reduced juice, ground chuck, garlic, bread crumbs, egg and remaining pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape mixture into 6 equal patties approximately one-inch thick.

When grill is ready, brush the rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F.

Meanwhile, brush rolls with oil and place rolls, cut side down, on outer edges of rack to toast lightly.

To assemble the burgers, top each roll bottom with a patty, 2 tablespoons onions/sauce, 2 tablespoons feta cheese and roll top. Serve.