Simple Superfoods Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Pomegranate Mustard Spread:
1 tablespoon Organic Pomegranate Jelly or other favorite berry jelly 2 tablespoons Grey Poupon Dijon Mustard
2 pounds 80% lean ground beef
6 ounces canned wild red sockeye salmon, drained and flaked
1/2 cup finely chopped red onion
1/4 cup Sutter Home Sauvignon Blanc
1 egg enriched with Omega
3 1 tablespoon fresh garlic, minced
1/2 cup ground walnuts (about 2 ounces)
1/4 cup old fashioned oats
2 teaspoons kosher salt
1/2 cup finely grated Unsweetened 99% Cacao Pure Dark Chocolate or other baking chocolate with at least 60% Cacao
Vegetable oil, for brushing on the grill rack
6 Organic Bakery Wheat Hamburger Buns, or other favorite wheat buns, split
3 tablespoons Colavita Extra Virgin Olive Oil for brushing on the cut sides of the buns
18 fresh spinach leaves
6 (1/4 inch thick) tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the spread, combine the jelly and mustard in a small bowl and set aside. To make the patties, combine the beef, salmon, red onion, Sauvignon Blanc, egg and garlic in a large bowl. In a smaller seperate bowl, thoroughly combine the walnuts, oats, salt and chocolate. Handling the meat as little as possible to avoid compacting it, add the walnut/chocolate mixture to the beef mixture and combine well. Divide the combined mixture into 6 equal portions. Gently form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of grilling the patties, brush the cut sides of the buns with olive oil. Place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place 3 spinach leaves, one patty and a tomato slice on the bottom of each bun. Spread a generous amount of the pomegranate mustard on the inside of each roll top. Add the roll tops and serve. Makes 6 burgers.