Rosemary-scented Pork Burgers with Parmesan Artichoke Chutney
2 1/2 pounds ground pork
1/4 cup Sutter Home Pinot Noir wine
1/4 cup fresh chopped basil
1 tsp. minced garlic
2 tsp salt
1/4 tsp. crushed red pepper
1/3 cup fresh grated Parmigiano-Reggiano
1 cup canned artichoke hearts, drained
1/4 cup toasted pinenuts
1/4 cup fresh basil leaves, chopped
1 tsp. salt
1/2 tsp. black pepper
2 TBS fresh lemon juice
3 TBS extra virgin olive oil
6 ciabatta buns, split
3 TBS olive oil
6 large Romaine lettuce leaves
6 rings of red onion slices
Preheat the gas grill to medium-high.
In a large bowl, add your ground pork, Pinot Noir, basil, garlic, salt, and red pepper. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.
To prepare chutney, blend together Parmigiano-Reggiano and artichoke hearts on medium speed in a food processor for 10-20 seconds – until mixed but artichokes are still chunky. Stir in toasted pine nuts, basil, salt, pepper, lemon juice and olive oil. Cover and set aside.
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 ciabatta buns with 3 tablespoons of olive oil and put on the grill to toast slightly. When everything is ready, assemble your burgers – place a burger inside each bun, topped with a generous dollop of chutney and then top with a leaf of Romaine and a ring of onions. Finish with top of roll. Enjoy!