Tunisian Bistro Burgers with Pomegranate Glazed Onions and Creamy Goat Cheese

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.


6 ounces crumbled goat cheese
2 tablespoons mayonnaise
2 tablespoons fresh chopped parsley
2 pounds ground chuck
2 tablespoons fresh chopped cilantro
1 teaspoon ground cayenne pepper
2 teaspoons ground cumin
3 cloves crushed garlic
2 teaspoons salt
2 teaspoons onion powder
2 tablespoons olive oil
2 large Vidalia onions, peeled and thinly sliced
1/3 cup pomegranate juice
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon ground cayenne pepper
vegetable oil for greasing the grill
6 soft wheat kaiser rolls
6 romaine lettuce leaves



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

To prepare the goat cheese spread: Mix the goat cheese, mayonnaise and parsley together in a small bowl. Combine well, cover and set aside until ready to use.

To prepare the patties: Combine the ground chuck, cilantro, cayenne pepper, cumin, garlic, salt and onion powder in a large bowl. Handle the meat as little as possible to avoid compacting it. Divide the mixture and form into 6 patties to fit the rolls. Loosely wrap them and set aside in a cool place until ready to cook.

To make the onions: Heat the olive oil in a 12-inch fireproof skillet on the grill. If the grill has a burner, a regular 12 inch nonstick pan can be used. Add the onions, stirring frequently, until translucent. Cook for about 10 to 15 minutes; to avoid burning the onions adjust the skillet away from the direct heat if cooking directly on the grill. Add the pomegranate juice, maple syrup, vinegar, and pepper; mix well and continue cooking the onions; about 5 minutes, or until most of the liquid is evaporated. Transfer the onions to a bowl and cover with foil to keep warm.

To cook the patties: Brush the grill rack with oil. Place the patties on the rack, cover and cook for 3 to 5 minutes on each side. Burgers should be browned with grill marks and reach an internal temperature of 160 degrees for medium. In the last minute of cooking the burgers, place the buns, cut side down on the grill until lightly browned.

To assemble burgers: Spread the goat cheese mixture over each cut side of the buns. On each roll bottom, add a lettuce leaf and burger. Top the burgers with onions. Add the bun tops and serve.