Marrakesh Burgers with Pomegranate-Currant Yogurt

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Roasted Red Pepper Salad:
1 cup julienned roasted red peppers
1 cup julienned English cucumber
1 tablespoon fresh mint leaves, finely chopped
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil

Pomegranate-Currant Yogurt:
2 1/2 tablespoons pomegranate molasses
1/2 cup currant raisins
1 clove garlic, chopped
1 tablespoon lemon juice
3/4 cup plain Greek-style yogurt

Grilled Halloumi Cheese:
8 ounces Halloumi Cheese, cut into 6 slices
1 tablespoon olive oil

2 pounds ground chuck
1 teaspoon grated fresh ginger
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch freshly ground nutmeg
Pinch ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 country potato buns, split
2 cups store-bought plain pita chips, lightly broken (e.g., Stacy’s Simply Naked Pita Chips)


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

To make Roasted Red Pepper salad, in a medium mixing bowl combine roasted red peppers, cucumber, mint, lemon juice, and olive oil. Mix well to combine.

To make Pomegranate-Currant Yogurt, in the bowl of a food processor, combine pomegranate molasses, currants, garlic, lemon juice, and yogurt. Pulse until well combined. Set aside.

To make Grilled Halloumi Cheese, brush halloumi with olive oil. Place slices on grill and cook 2 minutes per side. Remove from grill.

To make the patties, combine the beef, ginger, garlic, parsley, coriander, cumin, nutmeg, allspice, salt, and pepper in a large bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Pomegranate-Currant Yogurt over the cut sides of the buns. On each bun bottom, place an equal amount of pita chips, a patty, a slice of Grilled Halloumi Cheese, and top with drained Roasted Red Pepper Salad. Add buns tops and serve.

Makes 6 burgers.