Sweet & Spicy Mediterranean Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds ground chuck
½ teaspoon kosher salt
½ cup apricot preserves
3 ½ teaspoons bottled hot chili paste
¾ cup sliced jarred roasted red peppers
¾ cup chopped tomato
½ cup crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 tablespoons red-wine vinegar
½ teaspoon dried oregano
4 tablespoons extra-virgin olive oil
1 clove garlic
3 cups loosely packed mixed baby salad greens

2-3 tablespoons vegetable oil, for brushing on the grill rack
6 large hamburger buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the chuck, salt and apricot preserves in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

Combine the hot chili paste, red peppers, tomato, feta cheese, olives, vinegar, oregano and 1 tablespoon olive oil in a medium bowl. Cover and set aside until final preparation.

Mash garlic on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with the remaining 3 tablespoons olive oil in a small dish. Lightly brush the oil mixture over each side of the buns first and then over each side of the burgers.

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. Place the buns, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

Toss salad greens with the feta cheese mixture. Place the patties on a toasted bun bottom. Top with the salad mixture and the remaining toasted bun tops. Enjoy!

Yield: 6 servings