Greek Burger With Olive Tapenade

Pairs well with:


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


1.25 pounds ground chuck
1 teaspoon salt
1/2 teaspoon freshly ground peppercorns
1/4 cup Zindandel wine
1/3 cup plain dry bread crumbs
1 large egg
1 clove garlic, peeled and crushed
oil to grease grill with
4 Kaiser rolls
4 tablespoons butter
1 medium sized red onion,very thinly sliced
1 large tomato, sliced
4 tablespoons crumbled feta cheese
4 tablespoons prepared olive tapenade



BURGER DIRECTIONS Preheat grill to medium high heat. In medium sized mixing bowl combine gournd beef, salt, pepper, wine, bread crumbs, egg and garlic. Mix together well. Form into 4 patties. Grease grill with oil. Move ground beef patties to grill and cook about 5 minutes on each side, or until instant read thermometer reads 160 degrees Fahrenheit. Move to serving plate, keeping warm under foil wrap. When burgers are near the end of cooking time, split Kaiser rolls if necessary and spread butter on cut sides of each roll. Place, buttered side down, on side of grill for about a minute. Move to serving plate. Top bottom halves of rolls with a cooked burger. Top each burger with a red onion slice, a tomato slice, a tablespoon of the feta cheese, and a tablespoon of the tapenade. Top with remaining half of the roll. Serve immediately. Makes 4 servings.