Wine Varietal: Merlot
SPICY HUMMUS MAYO:
1/2 cup canned chickpeas, rinsed & drained
1/3 cup mayonnaise
3 tablespoons flat leaf parsley
2 tablespoons Tahini (sesame seed paste)
1 tablespoon lemon juice
2 garlic cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup whole unsalted hazelnuts (skins/shells removed)
1/3 cup whole unsalted pistachios (skins/shells removed)
1/3 cup sesame seeds
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds ground chuck
8 ounces ground lamb
2 tablespoons SUTTER HOME Merlot wine
2 tablespoon vegetable oil
1 large sweet onion, chopped
1 large green bell pepper, chopped
1 large tomato, seeded & chopped
1/4 teaspoon salt
3 tablespoons flat leaf parsley, chopped
Vegetable oil for brushing on grill rack
6 thick slices Emmental cheese (or substitute Jarlsberg or Swiss)
6 good quality large sesame seed burger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the mayo, place the chickpeas, mayonnaise, 3 tablespoons parsley, Tahini, lemon juice, garlic, cayenne pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into food processor; process until nearly smooth. Spoon mixture into small bowl, cover with plastic wrap and set aside.
In a large fire-proof skillet (or disposable aluminum pan), add hazelnuts and pistachios. Place on grill over medium-high heat. Shaking pan often, cook about 2-3 minutes, then add sesame seeds, coriander seed, and cumin seed. Shaking pan often, cook an additional 3-5 minutes or until everything is lightly toasted and fragrant. Remove from heat and set aside to cool. Once mixture has cooled, place nut mixture in food processor with 2 1/2 teaspoons salt and 1/4 teaspoon black pepper, and process until finely chopped being careful not to turn into paste.
To make patties, combine ground chuck, ground lamb, wine, and Dukka/nut mixture being careful not to overmix meat. Shape into 6 patties to fit burger buns. Cover patties loosely with plastic wrap and set aside.
Add 2 tablespoons vegetable oil to a large fire-proof skillet (or disposable aluminum pan) and place on grill rack over medium-high heat. Add chopped onion and bell pepper to skillet, cover grill, and cook stirring occasionally about 6-8 minutes or until nearly cooked through. Stir in chopped tomato and 1/4 teaspoon salt and cook another 2-3 minutes or until heated through, stirring occasionally. Remove pan from heat and stir in 3 tablespoons parsley; cover pan to keep warm.
Brush grill rack with vegetable oil. Place burger patties on rack over medium-high heat. Cover and cook until done to preference, about 4-6 minutes per side. During last 2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and top each patty with a slice of Emmental cheese.
To assemble burgers, spread a generous amount of mayo over cut sides of buns. Place a burger patty on top of each bun, then top with relish mixture and bun tops.
Makes 6 burgers