Rockin Moroccan Mediterranean Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 Tablespoon Olive Oil
1 Large Sweet Onion Finely Chopped
2 Tablespoon Balsamic Vinega
r 2 Cups Sutter Home Zinfandel Wine
1 Tablespoon Curry Powder
2 Tablespoon Dark Brown Sugar
1 Teaspoon Sea Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Cup Olive Oil
1/2 Teaspoon Sea Salt
1/4 Teaspoon Freshly Ground Black Pepper
1 Tablespoon balsamic vinegar
1 Large eggplant, sliced into rounds 1/2 inch thick
1 1/2 Pounds ground chuck
1/2 Pound ground pork (not sausage)
2 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
6 Ounces goat cheese, crumbled
1 Cup calamata olives, pitted, coarsely chopped
1/2 Cup fresh basil, thinly sliced
Vegetable Oil for brushing on grill rack
6 4 Inch round wheat rolls, halved horizontally
3 Cups fresh basil, thinly sliced
1 Large tomato, sliced thin



Preheat gas grill to medium-high. To make the sauce, use a 10 inch non-stick, fire proof skillet and place on grill rack. Add 2 Tablespoon olive oil. Cook chopped onion 10-15 minutes until soft. Add 2 Tablespoon balsamic vinegar, 2 Cups Sutter Home Zinfandel Wine, 1 Tablespoon curry powder, 2 Tablespoon dark brown sugar, 1 Teaspoon sea salt and 1/4 Teaspoon freshly ground black pepper. Cook the mixture until reduced to 1/3 of the liquid (approximately 30 minutes). Remove pan from grill and sit aside with lid over pan. To make the grilled eggplant, combine 1/4 cup olive oil, 1/2 Teaspoon sea salt, 1/4 Teaspoon freshly ground black pepper, 1 Tablespoon balsamic vinegar in a small bowl. Whisk all the above ingredients until well blended. Arrange the eggplant slices in a 9 X 13 inch baking dish, pour the mixture over and turn the eggplant to coat well. Set aside. To make the Patties, combine the ground chuck and pork, sea salt and pepper in a large bowl. Mix well, but avoid excessive handling and do not compact. Divide the mixture into six (6) equal portions and take each portion and divide again. Place all twelve (12) portions on a platter. Making the Patty filling, place the crumbled goat cheese, calamata olives, and basil in small bowl. Loosley mix ingredients together. Divide into six (6) portions. Place each of these portions in center of one of the meat patties. Take the second patty and place over the mixture and the bottom patty,press lightly down on edges to seal mixture inside the patties. Make sure not to press down on the center of meat patty. Brush grill rack with vegetable oil. Place Patties on rack, cover, and grill for medium rare, about four (4) minutes. Turn Patties and continue to grill another four (4) minutes. Grill Eggplant slices until tender, about three (3) minutes each side. During the last minutes of cooking, place the rolls, cut side down on the outer edge of rack and toast lightly. To assembly the burgers, place a generous amount of the sauce over the cut side of rolls. On each roll bottom, place one sliced eggplant, a patty, a tomato slice, and equal amount of sliced basil. Add the roll top and serve. Makes 6 burgers.