Wine Varietal: Cabernet Sauvignon
1 ½ cups fresh spinach
¼ cup red wine such as Sutter Home Cabernet
½ cup shredded parmesan cheese
½ tsp. salt
1 tsp. pepper
1 clove garlic
½ cup black olives such as kalamata, nicoise, or gaeta
¼ tsp black pepper
zest of ½ lemon
1 tsp crushed red pepper
1 ½ T of extra virgin olive oil
1 ½ lbs ground chuck
6 buns split
6 sun dried tomatoes(not packed in oil)
6 artichoke hearts (leaves gently pulled apart)
•In the bowl of a food processor combine spinach, wine, parmesan, salt and pepper
•Pulse until just finely chopped remove from bowl and set aside
•After wiping out the bowl of the food processor combine garlic, olives, pepper and lemon zest and red pepper.
•Pulse a few times and then slowly drizzle in olive oil until just finely chopped. Remove from bowl and set aside.
•In a large bowl combine the ground chuck with the red wine and spinach mixture.
•Form into 6 four inch patties no more than ¾ inch thick.
•Set up the charcoal in the grill so that it is distributed evenly creating a balanced heat source.
•Allow a coating of white ash to form on the coals.
•Place burgers on grates and grill for 4 minutes on one side, flip and continue grilling for 4 minutes.
•Test the internal temperature with a probe through the side of the burger to be sure that the temperature is 160 degrees.
•Split and lightly brush each side of the bun with olive oil and toast on grill.
•Remove from grill and place bun on a plate. Place the hamburger on one side of the bun.
•Spread 1 teaspoon of tapenade on the other side of the bun.
•Arrange one sun dried tomato on top of burger and the leaves of the artichoke heart on top of the side of the bun with tapenade.