Pomegranate Burgers with Tahini Yogurt Dressing

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 C Plain Whole Milk Yogurt
1&1/2 T Tahini Paste
1 Lemon (zest and juice)
1 t cumin
1 t salt
2 Red Bell Peppers
1/3 C Minced Fresh Parsley
2 shallots minced
2 Cloves garlic minced
4 T Pomegranate Molasses (concentrated pomegranate juice)
2 t Allspice
1/3 C Pine Nuts (toasted and chopped roughly)
1/2 C Feta Cheese
2 lbs Ground Sirloin
Olive Oil
Sesame Seed Bun



To make the Tahini Yogurt Dressing, strain yogurt by squeezing it through a fine cheese cloth to remove excess moisture (until it is the consistency of cream cheese). Mix strained yogurt with tahini paste, lemon zest, 2 tablespoons lemon juice, cumin and salt and set aside. Preheat a gas grill to medium-high. Cut the red peppers into 4 pieces that are as flat as possible (cut on the natural curve of the vegetable). Wash and remove seeds. Pat dry. To prepare patties add parsley, onions, garlic, pomegranate molasses, allspice, pine nuts, feta cheese and salt, combine well. Add ground sirloin. Handling the meat as little as possible, to avoid compacting, mix well. Divide the mixture into 6 equal portions and form patties. Brush the grill rack with oil. Place red bell peppers on grill with the outside of pepper down. Grill until skins are charred and the peppers are soft. Remove when done (about 15-20 minutes) and place in paper bag until cool enough to handle. When cool, peel away outer charred skin and slice into 12 pieces. Place the patties on the grill. Cover and grill 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. Assemble burger by placing patty on the bottom of the bun. Top with Tahini Yogurt Dressing and two slices of roasted red bell pepper.