Zin-fully Delicious Burgers

Pairs well with:


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


1 1/2 Tbs Anchovy Paste
1 Tbs Worschestire Sauce
1/2 cup Sutter Home Zinfandel Wine
2 lbs. Ground Beef (85/15)
1/2 tsp + 1/2 tsp freshly ground pepper
2 cloves garlic
1/2 tsp coarse salt (kosher or sea salt)
4 Tbs + 2 Tbs Extra Virgin Olive Oil
1 Tbs Balsamic vinegar
1 Tbs Rice vinegar
2 Tbs fresh cilantro – chopped
2 medium tomatoes
2 thin slices of red onion
6 Round Sesame Seed buns
4 oz. log of Goats cheese
6 leaves of Romaine lettuce
Oil for grill



To make the burgers: Mix anchovy paste, worschestire sauce and wine in a measuring cup. Stir until well blended. Place ground beef into a large mixing bowl. Pour the wine mixture onto ground beef. Sprinkle with 1/2 tsp pepper. Mix well until all the liquid is incorporated into the meat. Form into six burgers about 5 inches in diameter and one inch thick. Place the burgers onto a cookie sheet. Using your thumb, make a small depression in the center of each burger, roughly the diameter of a quarter and half the thickness of the patty. This will prevent the burger from puffing during cooking. Place the burgers into a refrigerator for 30 minutes prior to grilling. To make the garlic-spread for the buns: Finely chop/mash the garlic cloves. Place in small bowl with salt and 4 Tbs of the olive oil. Stir well, let set for 30 minutes for flavors to mingle. To make the marinade for the toppings: In a shaker jar, combine Balsamic vinegar, Rice vinegar, 2Tbs olive oil, cilantro and the remaining pepper. Shake well until blended. Thinly slice tomatoes (six slices per tomato) and place in a bowl. Separate onion slices into rings and place in the bowl with the tomatoes. Pour contents of jar over the tomatoes and onions. Marinate the tomatoes and onions for 30 minutes. Prior to grilling: 1.) Slice the goats' cheese into 12 thin slices. It is easiest to use unflavored dental floss to slice the goats' cheese. Set aside until needed. 2.) Brush the inside of both bun halves with the garlic-salt-oil mixture that has been setting out. Distribute the minced garlic evenly between all bun halves. Cooking for charcoal grill: 1.) Place about 30 brickettes into a chimney starter. Ignite the charcoal and allow it to burn until all brickettes have turned gray (about 20 minutes). Distribute coals into the center of the grill, keeping the outer edges free of coals. 2.) Lightly brush the grill with oil. Place both halves of the buns on the grill, oiled side down, and grill for 5 to 7 minutes or until buns are lightly toasted. Set onto 6 serving plates, or large serving platter. 3.) Lightly brush the grill with oil again. Place the burgers on the grill, keeping the burgers around the outer edges of the grill and away from the hottest coals. Grill for 4 minutes with the cover on the grill. Turn the burgers over, cover each burger with 2 slices of the goats cheese and continue to cook for 6 minutes with the cover down or until the internal temperature of the burgers reach 140 deg. F. If the coals are too hot, or if the drippings from the burgers causes flares-up, rotate the burgers around to avoid burning or overcooking To assemble the burgers: Place a burger on the bottom half of each bun. Top the burger with 2 slices of tomatoes and 3 rings of onions from the marinade. Place a piece of Romaine lettuce on top and then cover with the top half of the bun.