Pairs well with:


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

Although Dukka is not usually associated with burgers, I thought it would be a great addition!My kids have been intrigued by Egypt including the food and culture (I think they’ve been watching too much Scooby Doo lately….). Although this recipe has evolved over the last few years, it has been influenced by our family’s interest in that area of the world and our love of burgers!



1/2 cup mayonnaise

3 tablespoons fresh flat leaf parsley

2 tablespoons Tahini (sesame seed paste)

2 tablespoons harissa

2 garlic cloves

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper


1/2 cup unsalted hazelnuts (skins/shells removed)

1/2 cup unsalted pistachios (skins/shells removed)

1/3 cup whole sesame seeds

1 tablespoon whole coriander seed

1 tablespoon whole cumin seed

2 pounds ground chuck

1/4 cup SUTTER HOME Zinfandel wine

1/3 cup fresh flat leaf parsley, chopped

1 tablespoon harissa

2 garlic cloves, minced

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Vegetable oil for brushing on grill rack

6 good quality sesame seed buns, split

6 slices Emmental cheese (or substitute Swiss)

3 cups shredded iceberg lettuce

12 thin slices tomato

6 slices red onion, rings separated


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

To make the spread place all spread ingredients in food processor and process until smooth. Cover and set aside.

In a large fire-proof skillet (or fire-proof disposable aluminum pan), add hazelnuts and pistachios. Place on rack of preheated grill. Stirring often, cook about 2-3 minutes, then add sesame seeds, coriander seed, and cumin seed. Stirring often, cook an additional 2-3 minutes or until everything is lightly toasted and fragrant. Remove from heat and set aside to cool. Once mixture has cooled, place nut mixture in food processor and process until just finely chopped. Set aside to cool.

To make patties, combine ground chuck, chopped nut mixture, wine, 1/3 cup parsley, 1 tablespoon harissa, 2 garlic cloves, 2 teaspoons salt, and1/4 teaspoon pepper. in a large bowl. Mix carefully until just combined. Shape into 6 patties.

Brush grill rack with vegetable oil. Place burger patties on rack over heat. Cover and cook until done to preference, about 4-6 minutes per side for medium. During last 1-2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and top each patty with a slice of Emmental cheese.

To assemble burgers, spread a generous amount of spread over cut sides of buns. Place a burger patty on top of each bun, then top with some iceberg lettuce, 2 slices tomato, and onion rings. Cover with top part of bun.

Makes 6 burgers