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Ingredientes
- Diane Sparrow Osage, IA
- 1/2 c. California Golden brown Raisins (approx. 2 ounces)
- 2 Tbsp. Sutter Home California Zinfandel wine
- 2 Tbsp. grapeseed oil
- 1/4 c. sun-dry tomatoes packed in oil (approx. 1 oz)
- 1/2 sm red onion, cut in chunks
- 1 tsp kosher salt
- 2 sm chipotle peppers in adobo sauce
- 3 Tbsp. tomato preserves
- 12 ounce lean grnd beef
- 12 ounce lean grnd pork
- 8 x grape leaves, packed in vinegar brine (approx. 1 oz)
- 2/3 c. minced black grapes (approx. 4 ounces)
- 1/4 c. Sutter Home Zinfandel Wine
- 1 tsp kosher salt
- 1 tsp crushed dry green peppercorns
- 2 ounce crumbled Feta cheese
- 1 x 1-lb loaf country style bread, preferably roasted garlic or possibly herb flavor
- 1 sm bunch crisp lettuce leaves
- 4 x -8 grape leaves packed in vinegar brine
Direcciones
- Additional grape leaves and black grapes for garnish (optional)
- Prepare a grill for moderate direct-heat cooking.
- Place the California Relish ingredients in a small food processor. Pulse machine till relish is coarsely minced. Remove and place in the refrigerator till ready to serve.
- Place the beef and pork in a mixing bowl. Remove the tough stems from the grape leaves. Roll up and cut into julienne strips. Add in to the bowl. Add in the grapes, wine, salt, crushed pepper and Feta cheese. Mix lightly and form into 4 oval patties.
- Lightly oil the grill grates. Place the prepared mat patties over the warm coals. Grill for approximately 5 min per side or possibly till desired doneness is reached. While the burgers are cooking, cut the bread into 1/2" slices.
- When burgers are almost finished, place the bread on the grill to lightly toast on both sides. Place a piece of grilled bread on each plate. Top with some of the lettuce. Place a burger on the lettuce and top the burger with one or possibly two grape leaves. Spoon on a generous amount of California Relish. Top with second piece of grilled bread. Place on grape leaf lined plates and garnish with bunches of black grapes if you like.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 598g | |
| Recipe makes 4 servings | |
| Calories 1088 | |
| Calories from Fat 396 | 36% |
| Total Fat 44.18g | 55% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.8g | |
| Cholesterol 132mg | 44% |
| Sodium 2548mg | 106% |
| Potassium 1427mg | 41% |
| Total Carbs 128.68g | 34% |
| Dietary Fiber 6.6g | 22% |
| Sugars 54.66g | 36% |
| Protein 48.74g | 78% |
