Provincial Burgers with Nectarine Ketchup

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 pounds ground sirloin
½ cup chopped nectarines plus 3 nectarines, peeled and chopped
1 cup chopped black olives
¾ cup chopped purple onion, divided
3 cloves chopped garlic, divided
1 teaspoon each oregano, thyme and rosemary
1 tablespoon sofrito (Spanish cooking sauce)
6 whole wheat pita bread halves
Red leaf lettuce
1 teaspoon ginger, chopped
¼ cup water
¼ cup brown sugar
¼ cup raspberry vinegar
½ teaspoon sea salt



Combine sirloin, 1/2 cup chopped nectarines, black olives, 1/4 cup chopped purple onion, 2 cloves chopped garlic, oregani, thyme and rosemary and sofrito. Form into patties and cook over medium high heat on a grill. Cook until no longer pink in center. Make nectarine ketchup while burgers are cooking on grill. In a heavy iron skillet mix 3 chopped nectarines, 1/4 cup chopped purple onion, 1 chopped clove garlic, ginger, water, brown sugar, raspberry vinegar and salt. Cook in skillet over hot coals for about 20 minutes. Place lettuce in pita bread, then burger then top with Nectarine Ketchup Makes 6 burgers