Tuscany Burgers with Cranberry Dressing

Pairs well with:


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


1/4 cup + 2 tablespoons Dried Cranberries
1 1/2 cups Wine
1/4 cup + 2 tablespoons + 1 3/4 teaspoons Butter
3/4 teaspoon Parsley + 3/4 teaspoon Parsley for burgers
2 tablespoon Green Onions
2 tablespoon Baby Portebello Mushrooms
3/4 teaspoon Olive Oil
18 ozs Ground Beef
6 ozs Italian Sausage
1 tablespoon Sun-dried tomato
3/4 teaspoon Paprika
1 1/2 teaspoons Kosher Salt
1 1/2 teaspoons Fresh Ground Black Pepper
3 tablespoons Goat Cheese
3 tablespoons vegetable oil for grill rack
3/4 cup Fresh Spinach – shredded
6 each Onion Rolls



To make the sauce: soak the dried cranberries in the wine for a half hour in a small grill-safe pot. Add butter and parsley, place on grill and simmer till thicken. Stir occasionally. To make the patties, sauté onions, mushrooms with olive oil in a small grill-safe pot. Combine this mixture with the ground beef, Italian sausage, sun-dried tomato Balsamic, paprika, salt, and pepper in a large bowl. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions. Place ½ tbs goat cheese in the center of 6 of the patties. Place the other six patties on top of the cheese patty, seal and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place 1/8 cup of the spinach, a patty, and an equal amount of the cranberry dressing. Add the roll tops and serve.