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POMEGRANATE PUNCH BURGER WITH AVOCADO AND RADISH RAITA

With the popularity and the health benefits of Pomegranate juice, I wanted to create a burger using this dynamic ingredient. The complex fruit flavors of Sutter Home Pinot Noir made it a natural selection to pair with the Pomegranate juice to create my "punch" for the burgers and to also dress the arugula leaves. When fresh Pomegranates are in season, it is also fun to add the arils to the raita. The buttery smoothness of the California avocado with the tart Greek yogurt along with the heat and crunch of the radish create the perfect foil for the burger. Enjoy.

Ingredients 

3/4 cup Greek-style yogurt
6 Tablespoons pomegranate juice, divided
1/3 cup freshly minced cilantro
1 cup diced California avocado
1/4 cup minced radish 1
/4 cup minced red onion
1/4 cup Sutter Home Pinot Noir
1 1/2 teaspoon packed light brown sugar
1 tablespoon freshly minced gingerroot
1 1/2 tablespoon minced garlic
2 pounds freshly ground chuck
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon vegetable oil for brushing the grill
6 soft Kaiser rolls, split
3 cups loosely packed baby arugula leaves, washed and dried
6 1/4” thick vine-riped beef steak tomatoes

Instructions 

1.Preheat a gas grill with cover to medium-high. 2.To make the Avocado Raita: in a small bowl combine yogurt with 2 Tablespoons Pomegranate juice. Stir in cilantro, avocado, radishes and red onion. Mix well. Refrigerate. Bring to room temperature 30 minutes before serving. 3.To make the Pomegrante “Punch”: in a small bowl combine remaining 4 Tablespoon pomegrante juice with Sutter Home Pinot Noir, brown sugar, gingerroot and garlic. Stir to blend. Let stand at room temperature to let the flavors meld. 4.To make the patties, combine the beef, sea salt, black pepper and 1/3 cup of the Pomegrante punch. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. Place arugula leaves in a small bowl; drizzle with remaining pmegrante punch; toss. 5.To assemble burgers, evenly line bottom halves of the toasted rolls, with arugula leaves, top with a slice of tomato. Top with a generous dollop of raita. Place burger on top and spread with more of the raita. Cover with toasted roll top. Serve immediately. Serves 6

Comments 

Serve with a glass of Sutter Home Pinot Noir.