Date With A Pig Burger

Serves 6 Regular-Sized Burgers
Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

We all know that sweet and savory work well together, and this burger bumps it up with a little salt and some summer fruit on top of each other!

Oozy jam, salty ham, juicy fruit, briny cheese… it all gets piled together in a bun and bitten with one BIG punch of flavor melded together.



  • 3 Pounds ground chuck beef
  • 12 Ounces dates, pitted and dried
  • 1 Cup Sutter Home Chardonnay
  • ¾ Cup balsamic vinegar
  • 1 Cup light brown sugar
  • 1 Tablespoon of orange zest
  • 1 Cup water
  • 12 Slices prosciutto, or any other preferred type of ham, cut thin
  • 1½ Cups feta, crumbled
  • 12 Slices red leaf lettuce, chiffonade
  • 3 Mangoes, peeled, cored, and sliced long ways
  • 8 Tablespoons balsamic glaze, bought or homemade by reduction
  • 6 White burger buns



  1. Divide beef into 6 patties with a thumb indention in each to avoid bowing
  2. Grill all patties to desired doneness


  1. Boil the wine, dates, vinegar, sugar, and water together for 5 minutes, then simmer for 30 minutes
  2. Blend all of the jam ingredients together to make a thick jam and reserve for plating
  3. Toast buns and chiffonade lettuce for plating


  1. Start with bottom bun and lettuce, then place the beef patty on the lettuce
  2. Top the patty with the prosciutto and then the date jam enough to ooze over
  3. Top the jam liberally with the crumbled feta
  4. Top each burger with 3 to 4 slices of fresh mango
  5. Drizzle each burger with balsamic glaze over the mango
  6. Top with the other part of the bun and dig into the umami experience!