– Simmer dates in brown sugar, orange zest, balsamic, red wine, salt, and rosemary until reduced to syrupy. Puree the jam evenly, using water to thin if necessary.
– Mix all of the nuts, maple, cinnamon, cumin, chili powder, salt, and cream cheese together until completely coated.
– Patty the meat into 6 ounce patties, season to taste,
and grill to desired temperature.
– Toast both sides of each slice of texas toast in the broiler for 30 seconds.
– Toss the arugula in the juice of the 1/2 lemon, the extra virgin olive oil, and salt and pepper to taste.
– Top one piece of the toasted bread with the jam. Then place the dressed arugula.
– On top of the arugula, place the burger patty. On top of the patty place 2 Tablespoons of the nut mixture.
– On top of the nut mixture, place a sprinkle of the feta cheese. Top with the other piece of texas toast.
– Slice diagonally and chomp down with some grown up juice…. aka Sutter Home Pinot Grigio.
