Middle Eastern Grilled Kibbeh Burgers

Pairs well with:


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


1 1/4 cups water
1 (6 ounce)box Tabouli mix
Patties: 1 pound ground lamb
1 pound ground turkey
1/3 cup shelled salted pistachios, coarsely chopped
1 Tablespoon Sutter Home Merlot
2 tsp. Colavita extra virgin olive oil
1 1/2 Tbsp. finely minced garlic
2 Tbsp. finely chopped fresh mint
1 Tbsp. finely chopped fresh oregano
1 1/4 tsp. kosher salt
vegetable oil, for brushing on the grill rack
6 hearty hamburger buns
1 (7 ounce)container purchased roasted red pepper hummus
1 (4 ounce) container crumbled lemon, garlic, and oregano flavored feta cheese
6 large tomato slices
24 thin cucumber slices



Preheat a gas grill to medium-high. To make the tabouli, place water ina 2 quart fire-proof non-stick saucepan and bring to a boil on the grill. Remove from heat and add the tabouli mix (and any seasoning packet that may be in the box). Stir well, cover, and leave to stand for 20 minutes. Uncover, fluff tabouli with a fork, adn refrigerate until no longer hot. Reserve 1 cup for making the patties and set the remainder aside for another use. To make the patties, in a large bowl combine the 1 cup tabouli with the lamb, turkey, pistachios, Merlot, olive oil, garlic, mint, oregano, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the buns. Brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 min. 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 grill rack to toast lightly. To assemble the burgers, on each bun bottom place an equal portion of the hummus, a patty, an equal portion of the feta, a tomato slice, and 4 cucumber slices. Add buns tops and serve.