Drunken Fig Burger With Port Wine Cheese

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Drunken Fig Tapenade
½ cup sliced Vidalia onions
½ cup Port
8 sun-dried figs
2 tablespoons honey
1 Portobello mushroom, julienned
1 ½ pounds ground beef
1 1-ounce packet dry onion soup mix
1/2 tablespoon fresh ground pepper
oil to grease rack
6 ½-inch thick slices of port wine cheese from cheese ball
6 pumpernickel rolls, sliced
¼ cup softened butter
1 cup field greens
¼ cup Grey Poupon County Mustard



Pre-heat grill to medium-high heat. In a small fire-proof sauté pan, sauté onions, mushrooms and port until most of the liquid is evaporated. In a small food processor, puree figs and honey until a thick paste is formed. Transfer both mixtures to a medium size bowl and mix well. Cover and set aside. To make the patties, combine ground beef, dry onion soup mix and pepper in a large bowl and mix well. Divide mixture into 6 equal portions and shape into patties to fit rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover & cook, turning once until done to preference. About 4 minutes on each side for medium rare. When the burgers are almost done, place a cheese slice on top and melt slightly. During the last minute of cooking, brush each interior roll with butter. Lightly toast the rolls by placing them on the outer edges of the rack for about 1 minute, rotating once. To assemble, divide the field greens evenly and place on each roll bottom. Set a burger on top and add a heap of the drunken figs. Slather Grey Poupon on each bun top and serve.