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Middle Eastern Kibbeh Beef Burger Patties (to begin)
1 cup Sutter Home Syrah
1/2 cup bulgur wheat

Bok Choy-Goat Cheese & Grey Poupon Slaw
1 1/3 cups creamy goat cheese
2 tablespoons Grey Poupon Dijon Mustard
2 tablespoons Colavita Extra Virgin Olive Oil
2 tablespoons Clover honey
4 cups bok choy, shredded

Persian Pomegranate & Caramelized Onion Reduction
3 tablespoons Colavita Extra Virgin Olive Oil
3 cups yellow onion, thinly sliced
1 1/2 cups pomegranate juice (POM brand)
3 tablespoons Clover honey

Middle Eastern Kibbeh Beef Burger Patties
1/4 cup pine nuts
1/2 cup yellow onion, minced
3 teaspoons ground cinnamon
1 teaspoon ground Jamaican allspice
2 1/2 teaspoons kosher salt
2 pounds freshly ground Angus chuck
(Vegetable oil, for brushing on the grill rack)
6 soft Kaiser rolls, split
2 large, ripe tomatoes, sliced in 1/4” slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To begin the patties, pour the Sutter Home Syrah into a small, nonstick fire-proof saucepan. Heat saucepan on the grill until Syrah is just boiling. Remove saucepan from heat and add the bulgur wheat, shaking saucepan lightly to ensure that bulgur is completely covered with Syrah. Set saucepan mixture aside. Mixture should be allowed to let stand for at least 30 minutes, allowing the bulgur to soak up the majority of the wine.

To make the slaw, place the goat cheese in a medium bowl and cream with large spoon until smooth. Mix in the Grey Poupon mustard, Colavita olive oil and honey until mixture is a creamy consistency. To prepare bok choy, stalks should be wiped with a damp cloth to ensure that all dirt is off. Cut majority of leafy green ends off, leaving about 1/4 and then shred entire remaining stalk. Add shredded bok choy to goat cheese and fold until well incorporated. Refrigerate until serving.

To make the reduction, in a 10-inch nonstick, fire-proof skillet heat the olive oil on the grill until warm and add the thinly sliced yellow onion. Cook the onion for 10 to 15 minutes, stirring consistently until the onions are caramelized. Add the pomegranate juice and honey and cook, stirring until the sauce is reduced to approximately 3/4 cup. Remove the pan from the grill and set aside, covering with foil to keep warm.

To finish the patties, place pine nuts on a piece of foil on the grill to toast. Shake pine nuts consistently to prevent burning. Toast pine nuts until golden brown. In large bowl combine toasted pine nuts, minced yellow onion, cinnamon, Jamaican allspice, salt and previously prepared Syrah and bulgur mixture. Add ground chuck and, 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 Kaiser bottoms.

To cook the patties, when the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the Kaiser rolls, cut side down, on the outer edges of the rack to warm lightly.

To assemble the burgers, spread 3 tablespoons of the Persian Pomegranate & Caramelized Onion Reduction on the cut side of each Kaiser roll bottom. Lay the patties on top of the reduction. On the roll tops, spread equal portions (about 2/3 cup) of the Bok Choy-Goat Cheese & Grey Poupon Slaw on the cut side of each roll. Top patties with tomato slice so that patties are covered. This may require one or two slices depending on the size of the tomato. Add the roll tops with slaw to the roll bottoms with tomatoes, patties and reduction, and serve.
Makes 6 burgers