Wine Varietal: Pinot Noir
1/2 tsp beef bouillon paste
1/2 C hot water
1/2 C uncooked bulgur
1 large orange, zested and juiced
1 6 oz can of tomato paste
35 oz of crushed tomatoes
4 Tbsp brown sugar
4 Tbsp cider vinegar
4 tsp salt
2 dashes black pepper
1 tsp dried basil
1 1/2 lbs of ground beef, 80% lean
1/2 C minced green onion
1/4 C fresh parsley, minced
1/2 tsp allspice
1/4 tsp ground ginger
1 red onion, thinly sliced
6 butter lettuce leaves, washed
6 sesame seed hamburger buns
Dissolve bouillon in hot water and then add the uncooked bulgur. Soak bulgur in bouillon and hot water in a tightly covered bowl for 30 minutes.
Zest and juice the orange and then mince the zest.
Using your hands, combine the beef, the softened bulgur, 1/2 of the minced orange zest, the eggs, the minced green onion, parsley, allspice and ginger and 2 tsp salt and a dash of the pepper.
Form beef into 6 hamburg patties.
Add the remaining orange zest and juice to a saucepan and cook on medium to reduce by half. Once reduced, add tomato paste, crushed tomatoes, brown sugar, vinegar, the remaining salt and pepper (2 tsp salt and a dash of black pepper) and the basil and bring to a boil and then simmer on low for 15 minutes.
Grill burgers on medium heat for approx 6 minutes per side or until cooked to medium doneness. While grilling, brush with tomato/orange sauce. When grilled to medium doneness, finish by placing burgers in a 9×13 baking dish and brushing both sides of the burgers with the tomato/orange sauce.
Spray the buns with non-stick cooking spray (like PAM) and grill until grill marks appear. Using a brush or back of a spoon, spread some of the tomato/orange sauce on the bottom bun, add the butter lettuce after the sauce and place the burger on top of the lettuce. Top with a few rings of red onion and the bun top. Serve.