Wine Varietal: White Zinfandel
1 cup prepared Bruschetta sauce
1 teaspoon Lea & Perrins Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 4oz. container crumbled Feta cheese
1 cup cut-up fresh fennel bulb
1 cup cut-up fresh celery (about 1 1/2 inner stalk)
1 1/2 pounds raw, shelled shrimp
Juice of 1/2 lemon
1/2 pound Italian-style, mild chicken sausage (with fennel)
1/4 cup medium-dry sherry
1/4 cup cut-up capers
Pesto Sauce 2.5 oz. carton Dal Raccolto (or homemade)
1/4 cup Colavita Sundried tomatoes in oil
Vegetable oil for brushing on the grill rack
Six quality hamburger buns, split
1/2 cup melted, unsalted butter
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium.
To make the topping, stir together Bruschetta sauce, Worcestershire sauce, lemon juice, horseradish.
To make the patties, in a food processor, dice the fennel and celery; add shrimp with quick on-off motion. Add chicken sausage, again on-off motion to mix. Remove from processor, put into separate bowl, add sherry, capers, pesto sauce and tomatoes. Mix together. Divide mixture into 6 patties.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook for about 3-4 minutes per side until the desired doneness is reached. During the last few minutes of cooking, place the buns, brush with butter, cut sides down on the outer edges of the rack to toast very lightly.
To assemble the burger, place patty on bun bottom, and top with equal portions of the Bruschetta mixture, and sprinkle with feta cheese. Cover with top bun and yum-yum.
Makes 6 burgers.