Napa: The Land of Plenty Burgers with Grilled Corn, Olive, and herb Relish, Tangy Onion Marmalade and Frico (parmesan crisps)

Pairs well with:


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

Inspiration for this burger stems from my visit to Napa a few years ago. I wanted to incorporate the fresh produce of this area with wine and grapes to produce a mouth watering burger!


Corn, olive and herb Relish 1 tablespoon Colavita Extra Virgin Olive Oil 1 large ear fresh corn, husked 1/3 cup pitted and chopped kalamata olives 2/3 cup fresh tomatoes, chopped 1 tablespoon minced garlic 1/3 cup basil, chopped 1/3 cup fresh cilantro leaves, chopped 1/4 cup chopped scallions (green part) 2 tablespoons Colavita Extra Virgin Olive Oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper Onion Marmalade 2 tablespoons Colavita extra virgin Olive Oil 1 tablespoon butter 3-1/2 cups sweet onion, sliced 1/2 cup brown sugar 1/4 teaspoon salt 1 teaspoon aged balsamic vinegar 1/4 cup Sutter Home Zinfandel 1/4 teaspoon ground cayenne pepper Frico 6 rounded tablespoons Parmigiano Reggiano cheese, coarsely grated Patties 2 pounds ground chuck 2 tablespoons kosher salt 3/4 teaspoon ground black pepper 1/3 cup chopped grapes 1/4 cup Sutter Home Zinfandel 3 tablespoons minced Vidalia onion 2 teaspoons minced fresh garlic Vegetable oil for brushing on the grill 6 crisp lettuce leaves 6 brioche buns split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the corn, olive and herb relish, brush 1 tablespoon olive oil all over corn and cook on prepared grill, turning frequently until kernels start to char. Scrape down with a knife to remove kernels. In a medium bowl combine corn, olives, tomatoes, garlic, basil, cilantro, scallions, 2 tablespoons of olive oil, salt and pepper. To make the onion marmalade, Heat the oil and butter in a large fireproof skillet. Add onions and cook, stirring frequently, for 15 minutes. Add sugar, salt, vinegar, Sutter Home Zinfandel, and cayenne and continue to cook 10 minutes or until onions are quite soft and mixture is thick. To make the patties, combine the chuck, salt, pepper, grapes, Zinfandel, onion and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form into 6 equally sized patties to fit the buns. To make the frico, line an 11 x 17 inch sheet pan with parchment paper. With a spoon, place even amounts of cheese onto paper forming 6 circles 2 inches apart. With back of spoon lightly press down to make thin 3 inch circles. Place pan on heated grill grate and watch carefully. Heat cheese for 8 – 10 minutes or until lightly golden. Remove pan and let cool before removing crisps with a thin spatula. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. During the last 2 minutes of grilling, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a lettuce leaf onto each roll bottom. Spoon on relish, patty, marmalade, and frico Add the bun tops and serve. Serves 6