Fabulous Fusion Falafel Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Twisted Tahini
1-1/2 cups mayonnaise
1/2 cup raw Tahini (sesame-seed paste)
1/2 cup finely chopped tomatoes
1/2 cup finely chopped cucumbers
1/2 cup minced red onion
1/4 fresh lemon juice
1/4 cup chopped cilantro
2 tablespoons honey mustard
1 teaspoon garlic salt
Fusion Falafel Patties (makes 6)
1/4 cup Sutter Home Gewurztraminer wine (or a dry Riesling)
1/4 cup dried minced onion
1/4 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powde
r 2 pounds ground sirloin (90% lean)
1/2 cup Hoison sauce
One package (10 oz.) dry, packaged Falafel mix
6 large, cut, sesame-topped buns
Oil or cooking spray



1. (Pre-pattie prep): In a small glass bowl, stir wine with dried minced onion, cinnamon and cocoa powder. Let soak. 2. Preheat a gas grill to medium-high, or make a medium-hot fire in a charcoal grill with a cover. 3. In a medium-sized bowl blend all ingredients in “Twisted Tahini” with a fork. Let sit while preparing and grilling Falafel patties. 4. In a large bowl, thoroughly combine soaked minced onion with ground sirloin and Hoison sauce. Pour dry Falafel mix into a pie dish or other shallow pan. Form six equal-portioned meat patties and dredge each in Falafel mix (cover sides, too). 5. Coat a piece of foil (large enough to hold all six patties) with oil or cooking spray. Put the foil on grill and let get hot (about 1 minute) then lay on patties. Cook until start to sizzle (3-5 minutes). Turn patties over and cook another 3 minutes. Remove patties from foil and place DIRECTLY onto grill (first-cooking side, down). Grill 2 minutes, flip, and continue cooking until Falafel patties reach desired doneness. 6. While burgers finish cooking, place open buns (face down) around grill edges to lightly brown. 7. When all done, plate burgers. Spread a heaping tablespoon of “Twisted Tahini” over toasted bun bottoms. Top each with a Falafel patty, then dollop with another heaping tablespoon of sauce and cover with toasted bun tops. (Optional: serve remaining sauce on side, for dippin'!)