Vegged-Out Sirloin Burgers with Spiced Zucchini Fries

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.


Roasted Garlic Spread:
1 bulb garlic
½ cup Colavita Extra Virgin Olive Oil
1 cup light sour cream
1 Roma tomato, finely diced
1 ½ Tbsp. loosely packed fresh basil, finely chopped
3 oz. President Feta cheese
½ t. salt
1 large red onion, sliced into ¼ inch rings
Canola oil cooking spray
1 ½ tsp. salt
1 1/2 cups Sutter Home Sauvignon Blanc
2 lbs. Ground sirloin
3 cloves garlic, minced
1 Roma tomato, finely diced
¾ cup 100% Grated Parmesan Cheese
2 Tbsp. Colavita Balsamic Vinegar
1 Tbsp. Grey Poupon Dijon Mustard
1 tsp. Crushed red pepper
½ tsp. Fresh ground black pepper
Canola oil, for brushing grill rack
6 French Rolls with sesame seeds, split in half
Spiced Zucchini Strings:
Canola oil, for frying zucchini
1 cup all-purpose flour
1 egg, beaten
1 c. milk
1 Tbsp. Canola oil
1 Tbsp. Cholula Hot Sauce
¼ tsp. Cayenne pepper
¼ tsp. garlic powder
¼ tsp. onion powder
1 ¼ tsp. salt
1 lb. Zucchini, peeled
Oil for frying



Directions: Preheat gas grill to medium-high heat. To make the spread, cut the top quarter off the garlic bulb and place on a sheet of aluminum foil large enough to wrap the entire bulb. Drizzle ½ cup extra virgin olive oil over garlic and tightly seal. Place on top rack of grill, or outward edge over indirect heat. Roast for about 15 minutes, remove from grill, and cool in foil for at least 10 minutes. While garlic is roasting, combine sour cream, tomatoes, basil, feta cheese, and salt. When the garlic bulb is cooled, squeeze it from the bottom to release all of the cloves. Save remaining olive oil. Discard the papery skins, and mince finely. Add to sour cream mixture, mix thoroughly and refridgerate. Spray red onions with cooking spray and season with ½ tsp. salt. Place on grill and cook about 6-8 minutes on each side until tender. While onions are cooking, place a heat safe pan on grill and add Sauvignon Blanc. Reduce about 10-15 minutes, or until wine is reduced to 1/3 cup. Place in large bowl and allow to cool. To make the patties, finely chop grilled onions and add to bowl with cooled wine. Add sirloin, garlic, tomatoes, parmesan cheese, balsamic vinegar, Dijon mustard, crushed red pepper, black pepper, and remaining 1 tsp. salt. Mix thoroughly and separate into six sections. Form each section into a patty and flatten to ½ inch thick. Set aside. Place a cast iron skillet, or heat safe pan on grill on direct heat. Fill 1 inch high with canola oil. Cover grill. While oil is heating, cut zucchini in half widthwise. Cut each half into half lengthwise. With the flat side down, slice lengthwise into ¼ inch strips. In a bowl, mix together flour, egg, milk, oil, hot sauce, 1/8 tsp. cayenne pepper, garlic powder, onion powder, and ½ tsp. salt. Place zucchini into batter. Using a deep fat thermometer, check the temperature of the oil on the grill. When the temperature reaches 350 degrees, work in small batches, slowly drop battered zucchini into hot oil, and cook until golden brown and crispy, about 4 minutes per batch. Using slotted spoon, transfer onions to paper towels. Season with remaining ¾ tsp. salt and 1/8 tsp. cayenne pepper. Place in heat safe pan, and place on indirect heat on the grill to keep warm. Brush grill racks with canola oil. Place patties on direct heat on grill, cover, cook, turning once. Cook for about 5-8 minutes each side for medium or until internal temperature reaches desired preference. During the last few minutes of cooking, brush the inside of the rolls with reserved olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the roasted garlic spread over the top and bottom side of the roll. On each roll bottom, place the patty and top with spiced zucchini fries. Add the roll tops and serve. Makes 6 burgers