Pork Marbella Burgers With Spanish Olive and Plum Tapenade

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground pork
1/4 cup Sutter Home Chardonnay
2 TBS brown sugar
½ cup capers
2 garlic cloves, minced
1/4 cup fresh oregano, chopped
1/2 tsp. salt

1/2 cup pitted dried plums, chopped
1/2 cup pitted Spanish green olives, chopped
2 TBS red wine vinegar
2 TBS fresh thyme, chopped
1/2 tsp. black pepper

6 burger bun, split
3 TBS olive oil


Preheat the gas grill to medium-high.
In a large bowl, add your ground pork, chardonnay, brown sugar, capers, garlic, oregano and salt. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.
In a small bowl, toss together your chopped dried plums, chopped green olives, red wine vinegar, thyme and black pepper. Set aside while you cook our burgers.

Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 5 minutes per side. A few minutes before the burgers are cooked to your desired doneness, brush the inside of your buns with 3 tablespoons of olive oil and put on the grill to toast slightly. When everything is ready, assemble your burgers –a burger patty in each bun, followed by a generous heaping of the Olive and Plum Tapenade. Finish with the top of roll – Enjoy!

Serves 6