Golden Isles Beefburgers

Pairs well with:


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


2 pounds ground beef chuck
1-1/2 teaspoons salt
2 teaspoons grated ginger
1 Tablespoon curry powder
1/3 cup finely chopped oven roasted sliced almonds
1/2 cup finely chopped golden raisins
1/4 cup Sutter Home Merlot
Almond/Raisin Salad:
2 cups shredded romaine lettuce
1/4 cup chopped golden raisins
1/4 cup chopped oven roasted sliced almonds
1/4 cup minced onion
1/3 cup chopped green bell pepper
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/4 teaspoon salt
Orange/Curry Mayonnaise:
1/3 cup mayonnaise
1/2 teaspoon curry powder
1 teaspoon grated ginger
1/4 cup orange marmalade
2 Tablespoons vegetable oil for brushing grill rack
6 large hamburger rolls, split
6 large slices ripe tomato



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

Patties: In a large bowl, place chicken, salt, ginger, curry powder, almonds, raisins, and Merlot. Combine gently but thoroughly until well mixed. Form into 6 patties.

Almond/Raisin Salad: In a medium bowl, place lettuce, raisins, almonds, onion, and green bell pepper. In a small bowl, whisk together olive oil, balsamic vinegar and salt; pour over salad and toss gently.

Orange Curry Mayonnaise: In a small bowl, place mayonnaise, curry powder, ginger, and orange marmalade. Stir gently to combine.

Brush grill rack with vegetable oil. Place patties on rack; cover and grill 5-6 minutes on each side for medium well. Place buns, cut side down, on outer edges of rack to toast lightly during the last 2 minutes of grilling.

To assemble burgers, place Almond/Raisin Salad on each bun bottom, followed by a patty. Top each patty with a tomato slice. Spread each bun top with Orange/Curry Mayonnaise and place bun top on burger.