Wine Country Burger
3/4 cup pitted brine-cured ripe olives, such as NiÃ§oise, coarsely chopped
3/4 cup small pimento-stuffed green olives
3/4 cup red seedless grapes, coarsely chopped
2 tablespoons drained small capers
2 tablespoons golden raisins
2 teaspoon Colavita extra virgin olive oil
2 teaspoon mild honey
3 pounds ground chuck
1/4 cup Sutter Home Zinfandel
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
6 ounces goat cheese (log form), sliced into 1 ounce portions
Vegetable oil, for brushing the grill rack
6 soft Kaiser rolls, split
6 tablespoons Grey Poupon Dijon mustard
24 arugula leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the tapÃ©nade, combine all of the ingredients in a bowl and mix well.
Cover and set aside until ready to use.
To make the patties, combine the beef, wine, salt and pepper in a large bowl.
Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form into patties to fit the buns. Place a slice of goat cheese on the center of each of the 6 patties, making sure to leave the edges of the beef burger without cheese on them. Cover the filling with the remaining 6 patties and press all around to firmly seal the edges.
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, about 4 minutes each side for medium. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the rack to toast lightly.
To assemble burgers, spread the mustard over the cut sides of the rolls. On each roll bottom, place 4 arugula leaves, a patty, and a generous amount of the tapÃ©nade.
Add the roll tops and serve