Croatian Burgers Dalmatian Style with Orange Fig and Peppadew Goat Cheese Spread, Crispy Parma Prosciutto grilled Parmesan thyme tomatoes

Pairs well with:


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


Orange Fig and Peppadew Goat Cheese Spread
3 tablespoons Dalmatia Orange Fig Spread
5 ounces fresh goat cheese
4 teaspoons peppadews drained and finely chopped ( 6)
4 teaspoons pitted Kalamata olives finely chopped ( 6 )
1 tablespoon shallots finely chopped
1/ 4 cup chopped walnuts

2 pounds ground chuck
2 tablespoons Sutter Home Zinfandel
1 teaspoon ground fennel
2 tablespoons grated onion
1 teaspoon minced garlic
2 teaspoons kosher salt
3/4 teaspoon ground black pepper

6 thin slices imported Italian Parma prosciutto
1 tablespoon Colavita Extra Virgin Olive Oil

Grilled Parmesan Thyme Tomatoes
1 tablespoon Colavita Extra Virgin Olive Oil
1 teaspoon fresh minced thyme leaves
3 large red tomatoes(native preferred)
1/2 teaspoon salt
2 tablespoons grated parmesan cheese

1/2 cup coarsely crushed Cape Cod Parmesan & Roasted Garlic Potato Chips
6 Kaiser rolls split
6 large crisp lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Orange Fig and Peppadew Goat Cheese Spread, mash fig spread and goat cheese together thoroughly with a fork in a medium bowl. Add chopped peppadews, chopped olives chopped shallots and chopped walnuts and combine well. Cover with foil and set aside.

To make the patties, combine the ground chuck, Zinfandel, ground fennel, onion, garlic, salt and black pepper in a large bowl. Combine, mixing ingredients thoroughly, handling the meat as little as possible to avoid compacting it. Form into 6 equally sized patties, cover with foil and chill.

On preheated grill heat oil in a large cast iron or nonstick fire-proof skillet. Cook prosciutto, turning once until crisp, about 6-7 minutes. Place on paper towels and wrap in foil. Break into pieces when cooled.

To make the parmesan thyme tomatoes, mix the olive oil and minced thyme in a small custard type bowl and let sit for at least 15 minutes. Slice the tomatoes in half horizontally then cut out 3 stems. Brush the tomatoes all over with thyme olive oil, evenly salt cut sides and place cut side down on preheated grill rack and grill 7 minutes, or until they have slight grill marks and are softened. Turn and sprinkle cheese evenly over top cut sides and grill 7-8 more minutes. Remove with spatula to plate. Loosely cover with foil.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. During the last 2 minutes of grilling, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread peppadew goat cheese on each roll bottom. Top each with lettuce, patty, prosciutto, tomato, and crushed chips. Add roll top and serve.

Makes 6 burgers