Iberian Burgers w/ Fig Olive Tapenade & Sweet Paprika Roasted Garlic Goat Cheese Aioli

Pairs well with:


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


Sweet Paprika-Roasted Garlic Goat Cheese Aioli Spread
• 3 large garlic clove
• 4 ounces goat cheese
• 1/2 cup mayonnaise
• 1 tsp sweet paprika powder
• 1 tbsp olive oil

Fig & Olive Tapenade
• 2 cups dried figs
• 1 tbsp sherry
• ¼ cup Sutter Home® Zinfandel
• 1 cup manzanilla olives, pitted
• 2 tbsps lemon juice
• 2 tbsps capers, with juice
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 4 tbsp olive oil

• 8 slices of bacon
• 2 pounds ground chuck
• ¼ cup honey
• 2 tsp kosher salt
• 2 tsp cracked black pepper
• Vegetable oil, for brushing on the grill rack

• 2 large red onions

• Olive oil
• 6 Arnold Select Multigrain Sandwich Thins or 6 flatbreads split


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

To make the aioli, peel and place garlic cloves on the grill, cook about 7 minutes or until soft to touch. Remove garlic from grill to food processor, add goat cheese, mayonnaise, paprika, and olive oil, and then blend until smooth and consistent in color. Remove to a bowl, cover with plastic wrap and refrigerate.

To make the fig and olive tapenade, add figs, sherry, and zinfandel to a small saucepan, cover, and bring to a simmer about 15 minutes or until figs are plumped and liquid is reduced by half. Remove fig wine reduction to food processor then add olives, lemon juice, capers, rosemary, thyme, and olive oil; pulse until well pasted. Remove to a bowl, cover with plastic wrap and refrigerate.

Meanwhile, cook the bacon in a large, heavy, nonstick, fireproof skillet until golden and crisp, about 7 minutes. Transfer to large bowl (do not drain) to cool. Finely crumble bacon into the large bowl. Add the ground chuck, honey, salt, and pepper. Combine well, handling as little as possible to avoid over compacting. Form into 6 – ¼ inch thick patties and refrigerate.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side.

Meanwhile, cut red onions, into thin rings.

During the last few minutes of cooking, brush olive oil onto bun insides and place the buns cut sides down on the outer edges of the rack to toast lightly for about 2 minutes.

To assemble the burgers, place a patty on each bun bottom then spread 2 spoonfuls tapenade on top and a thin ring of red onions. To the top bun, spread a healthy dollop of aioli then flip onto burgers and enjoy.

Makes 6 burgers