Pancetta Sirloin Burgers (With Balsamic Fig Glaze)

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


(1) 8 ounces thinly sliced pancetta
For Balsamic Fig Glaze:
(2) 1/2 cup fig jam
(3) 1/4 cup balsamic vinager
(4) 1 tablespoon Grey Poupon Dijon Mustard
(5) 1 tablespoon low-sodium soy sauce
(6) 1/4 teaspoon kosher or sea salt
(7) 1/4 teaspoon freshly ground black pepper
For Patties:
(8) 1 cup of fresh sourdough bread crumbs
(9) 1/3 cup Sutter Home Pinot Noir
(10) 2-1/2 pounds, well trimmed, coarsely ground beef Sirloin
(11) 1 tablespoon finely chopped fresh thyme leaves
*1/2 teaspoon kosher or sea salt, or to taste, plus (optional) additional to season prepared patties as desired
*1/2 teaspoon freshly ground black pepper, or to taste, plus (optional) additional to season prepared patties as desired Additional Ingredients:
Colavita Canola Oil for brushing on the grill rack
(12) 6 crusty sourdough or kaiser rolls, split
(13) 3/4 cup crumbled blue cheese
*6 tablespoons Grey Poupon Dijon Mustard
(14) 3 cups baby arugula or arugula, tough stems removed, washed & patted dry
(15) 6 very thin slices sweet onion, such as Vidalia, or red onion



Place pancetta slices, in single layer, over a plastic wrapped lined, large baking sheet and freeze until just firm, about 20 minutes. Meanwhile, prepare balsamic fig glaze. Puree fig jam, balsamic vinegar, Dijon mustard, soy sauce, salt and pepper together in a blender or food processor fitted with a steel blade until smooth. Spoon into a small bowl (reserve scant 6 tablespoons in another small bowl for drizzling over top rolls) and set aside. Remove pancetta from freezer; chop and transfer to a food processor fitted with a steel blade; pulse until minced. To make patties, soak bread cubes in the wine for 5 minutes. Gently, but thoroughly, combine ground sirloin, thyme, salt and pepper to taste, minced pancetta and soaked bread crumbs together in a large bowl. Handling the meat as little as possible to avoid compacting it, divide the mixture into 6 equal portions and shape the portions into patties to fit the rolls. If desired, season both sides of patties with salt and freshly ground pepper to taste. Preheat a gas grill to medium-high heat; generously brush grill rack with canola oil. Place the patties on the rack; cover, and cook for 5 minutes. Turn with large spatula; frequently brush brown sides of each patty with the fig glaze and cook to medium, 7 to 9 minutes more, or until thermometer inserted in center registers 160 degrees F. During the last two minutes of cooking patties, place rolls, cut side down, on outer edges of the rack to toast lightly; remove when done and set aside. During the last 1-2 minutes before patties have cooked, top each patty with 2 tablespoons blue cheese to warm. To assemble burgers, spread toasted side of the bottom halves of each roll with 1 tablespoon Dijon mustard. Place 1/2 cup arugula on each toasted side of each roll bottom. Layer each with a burger then onion slices, (if desired, separate onions into rings before topping burgers.) Drizzle reserved fig glaze equally over toasted side of roll tops; place, toasted side down, over burgers and serve. Makes 6 burgers.