Wine Varietal: Zinfandel
2/3 cup pomegranate molasses
1 / 2 cup pomegranate vinegar
2 tablespoons honey
2 tablespoons butter
Artichoke Olive Tapenade
1 cup drained artichokes
½ cup pine nuts
½ cup Kalamata olives, drained
1 tablespoon chopped garlic
1 tablespoon lemon zest
1 tablespoon olive oil
1 teaspoon freshly ground pepper
2 pounds ground chuck
1 / 2 cup finely chopped onion
2 tablespoons minced garlic
1/3 cup finely chopped, dried apricots
1/3 cup chopped, sun-dried tomatoes ( in oil)
1 teaspoon freshly ground cumin
1 teaspoon freshly ground coriander
1 teaspoon dried culinary lavender buds
2 teaspoons Ras el Hanout
1 / 2 cup finely chopped preserved lemon
3 / 4 cup toasted, lightly chopped pecans
2 tablespoons grated fresh ginger
1 tablespoon Kosher salt
Vegetable oil for brushing the grill rack
6 Kaiser rolls, split
6 (large) red lettuce leaves
Preheat a gas grill to medium-high.
To make the glaze, combine pomegranate molasses, pomegranate vinegar, and honey in a medium flame-proof bowl. Place on the grill rack and cook, stirring for about ten minutes until the glaze is reduced by about half. Remove from heat and whisk in butter. Set aside.
Place all in a blender and puree until thick paste forms. Set aside.
To make the burger patties, combine all ingredients, and, handling the meat as little as possible, mix together and form into 6 patties.
When the grill is ready, brush the grill rack, and place patties on the grill. Cover, and cook, about 6 minutes on each side, or cook (more or less) to personal preference. When the patties are just about ready, place the buns, cut side down on the outer edges of the grill to lightly toast them.
To assemble, place a generous amount of the olive tapenade on the bottom of each Kaiser roll. Top each with a burger patty, distribute the glaze over the top of each burger, add the lettuce leaf and roll top.