Walnut Herb Burger w/ PBQ Sauce

Pairs well with:


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


PBQ Sauce
1 Tbs "Colavita" Olve Oil
1 Cup Yellow Onion(Chopped)
3 Tbs Pomegranate Molasses
1/2 Cup Ketchup
2 Tbs Worcestershire Sauce
2 Tbs Brown Sugar
2 Tbs White Wine Vineger
1 Tsp Kosher Salt
2 Tsp Freshly Ground Pepper
Walnut Herb Burger
2 Lbs Ground Round
3/4 Cup Chopped Walnuts
4 Cloves Garlic (Minced)
2 Tbs Fresh Parsley(chopped fine)
1 Tbs Fresh Sage (chopped fine)
2 Tbs Fresh Rosemary (chopped fine)
2 Tsp Fresh Thyme (chopped fine)
2 Tbs Grey Poupon Dijon Mustard
2 Tsp Kosher Salt
2 Tsp Freshly Ground Pepper
Vegetable Oil, for brushing the Grille Rack
2 Tbs Butter for Buns
6 Whole Wheat Buns
6 Romaine lettuce leaves
6 Slices of Tomato



Prepare a Medium-Hot Fire in Charcoal Grille or Pre-Heat Gas Grille to Medium-High. To make PBQ Sauce place a 1 Qt Sauce pan on Grille and Preheat. Add Colavita Olive Oil and onions to Sauce Pan. Saute Onions until they are tender. Add in Pomegranate Molasses, Kethup, Worcestershire Sauce, Brown Sugar, White Wine Vinegar, Salt and Pepper. Mix together well and heat for 30 minutes. Take off heat and set aside until you put Burger together. To Make Pattie, Combine Beef, Walnuts, Galic, Parsley, Sage, Rosemary, Thyme, Mustard, Salt and Pepper in Large Bowl. Handling the meat as little as possible to avoid compacting, Mix Well. Divide the mixture into 6 equal portions and form the portions into Patties to fit Buns. Brush Grille Rack with oil. Place the Patties on the rack, cover and Grill until Browned on bottom, 3-4 Minutes. Turn Patties and Continue grillng until Done to preference, about 5 minute longer for medium. Butter Tops of Buns and place on rack until golden brown. To assemble the Burger, Place Lettuce Leaves and Tomato on bottom Buns, Than add Patties. Top with 2 Tbs of PBQ Sauce, add Top of Bun and Serve. Makes 6 Burgers