Proscuitto-Covered Gorgonzola Burgers Topped with Purple Grape Mustard and Balsamic Glazed Figs and Served on Parmesan Rolls

Ingredients

Glazed Figs:
2 TBS balsamic vinegar
2 TBS Purple Grape Mustard
1/3 cup Sutter Home White Cabernet Sauvignon
8 Black Mission figs, stemmed removed and quartered
Burgers:
2 pounds freshly ground chuck
1 clove fresh garlic, minced
2 tsp. salt
1 tsp. black pepper
½ cup crumbled gorgonzola cheese
2 TBS mayonnaise
Vegetable Oil, for brushing grill rack
6 thin slices of proscuitto
6 crusty parmesan rolls, sliced in half
3 TBS. of olive oil
1 ½ cups baby spinach leaves

Instructions

Heat the gas grill to medium-high. In a medium saucepan on the grill, whisk together your balsamic vinegar, purple grape mustard and White Cabernet Sauvignon. Let simmer until reduced to a heavy syrup – about 10 minutes. Add figs to saucepan and toss well to coat. Remove from heat; cover and set aside. Mix your ground chuck, garlic, salt, and black pepper in a large bowl. Fold the mixture together with your hands until just combined. Form 6 equal patties. In a small bowl, stir together your gorgonzola cheese and mayonnaise. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 5 minutes. After you flip the burgers, top each with equal amounts of the gorgonzola-mayonnaise and cover with a slice of proscuitto. Cover grill and cook for another 5 minutes for medium doneness. A couple minutes before the burgers are ready, brush the cut sides of your parmesan rolls with olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a proscuitto-covered gorgonzola patty on each bottom roll, top with a handful of baby spinach and a generous serving of glazed figs. Finish with a toasted parmesan roll top. Enjoy! Serves 6