Figalicious Pork Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


10 oz. dried, black Mission figs, stemmed and quartered
2 c. Sutter Home Sauvignon Blanc
3/4 c chopped walnuts
2 c Sutter Home Cabernet Sauvignon Blanc
1 med onion, diced small
1 1/2 lbs. ground pork
1 1/2 t. salt
1 t. pepper
6 fresh sage leaves, minced
1/3 c. plain bread crumbs
6 oz. gorgonzola picante cheese
6 crusty Italian rolls, split
2 c baby arugula



Pre-heat gas grill to high. Place figs and sauvignon blanc into an oven proof 3 qt. saucepan. Place pan on grill, bring to a boil (about 4 mins with lid closed) and continue cooking until figs are soft and almost all liquid is gone (6 minutes more). Carefully removed pan from grill, pour contents into a food processor and pulse until mixture resembles a thick paste. Stir in walnuts and set aside. Pour cabernet sauvignon and onion into a 1 1/2 quart ovenproof saucepan, plance onto grill and bring to a boil. Continue cooking (with lid closed) until wine is reduced to abot 2 T (about 15-20 minutes). Carefully remove pan from girll, pour cntents into a shallow pie plate and let cook to room temp. Place pork, salt, pepper, sage, bread crumbs and cooled wine/onion mix into medium mixing bowl and lightly mix with hands. Form into 6 equial patties, place patties onto grill, lower heat to medium high and close lid. After 4 minutes, turn burgers over, close lin and cook for 3 more minutes. Open lid, place 1 oz gorgonzola cheese onto each burger and place rolls onto grill (split side down). Remove rolls when lightly browned (about 1 minute) and then remove burgers to a platter. Spread both sides of rolls with abotu 1 1/2 T of fig spread. Place burgers onto the bottom of rolls & top each one with a small handful of arugula. Place top of buns on each.