Compound Goat Cheese Burgers with Zinfandel Carmelized Figs and Onions

Pairs well with:


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


Compound Goat Cheese
20 Fresh Basil Leaves
4oz Goat Cheese
1 1/2# Ground Sirlion
1 1/2# Ground Chuck
1/2 medium Red Onion
2 teaspoons Kosher Salt
1 teaspoon freshly ground Black Pepper
1 teaspoon powdered Beef Boullion
Zinfadel Carmelized Figs and Onions
3 tablespoons Colavita Olive Oil
2 medium Red Onions
1 teaspoon Kosher Salt
1 teaspoon Beef Boullion
1 cup Mission Figs stemmed and diced
1 cup Sutter Home Zinfandel Wine
1 tablespoon freshly diced Basil
Balsamic Tomatoes
2 tablespoons of Balsamic Vinegar
12 slices of Vine Ripened Tomatoes
Vegtable oil for grill
6 Potato Rolls
6 leaves of Romaine Lettuce



Compound Goat Cheese. Finely dice fresh basil and add to mixing bowl. Break up Goat Cheese into mixing bowl. Combine basil and goat cheese thoroughly. Transfer mixture onto a strip of plastic wrap. Form into log and roll up tighly. Place into freezer for 20 minutes so log firms up. Remove from freezer and slice into six equal disks. Cover and refridgerate. Patties Place ground sirlion and ground chuck into mixing bowl. Using half a peeled onion, grate with a fine grater over bowl allowing the onion juice and finely grated onion into the bowl. Add salt, pepper and boullion. Incorporate mixture and be careful not to over mix the meat. Form into twelve patties. Make each patty slightly thinner in the middle. Add one slice of the compound goat cheese onto six patties. Cover with other six patties. Seal the patties together. Set aside until ready to grill. Zinfandel Carmelized Figs and Onions Heat gas grill to medium heat. Add 3 tablesppons of olive oil to cast iron skillet and let heat up. Peel and halve onions. Slice thinnly and add to hot skillet. Add salt and boullion. Cook about twenty minutes stirring often. Add figs, wine and basil. Increase heat and simmer for ten minutes until wine is reduced and mixture thickens. Remove from heat and set aside. Balsamic Tomatoes Heat balsamic vinegar in cast iron skillet. Add tomato slices and cook about one minute. Flip and cook additional minute. Remove from heat and set aside. Patties. Brush grill with oil to prevent from sticking. Place burger pockets on grill, cover cook about 4 minutes. Flip and continue cooking until desired doneness about another four minutes. Add opened buns to grill with split side down and lightly toast. Assemble Place one burger on top of toasted bun followed by two slices of tomatoes. Top with gererous mixture of carmelized fig and onions. Break romaine leave in half and the two pieces and top with bun. Serve immediately and enjoy.