With fig puree and melted Gorgonzola, these Fig-a-licious Pork Burgers are almost a gourmet meal.—Mary Cannataro, Chicago, Illinois
- 2 cups dry red wine
- 1 medium onion, finely chopped
- 10 ounces dried figs, quartered
- 2 cups white wine
- 3/4 cup chopped walnuts
- 1/3 cup dry bread crumbs
- 6 fresh sage leaves, thinly sliced
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1-1/2 pounds ground pork
- 3/4 cup crumbled Gorgonzola cheese
- 6 hard rolls, split
- 2 cups fresh arugula or baby spinach
- In a large saucepan, bring red wine and onion to a boil; cook until liquid is reduced to 2 tablespoons, about 20 minutes. Set aside to cool.
- In another large saucepan, bring figs and white wine to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until figs are plumped and tender. Cool slightly. Transfer to a food processor; cover and process until blended. Stir in walnuts.
- In a large bowl, combine the bread crumbs, sage, salt, pepper and red wine mixture. Crumble pork over mixture and mix well. Shape into six patties.
- Grill burgers, covered, over medium heat or broil 4 in. from heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with Gorgonzola cheese; cover and grill 1-2 minutes longer or until cheese is melted.
- Grill rolls, cut side down, on medium heat for 30-60 seconds or until toasted. Spread each roll with 1 tablespoon fig mixture; top with a burger and arugula. (Save remaining fig mixture for another use.) Yield: 6 servings.
Originally published as Fig-a-licious Pork Burgers in Taste of Home June/July 2011, p80
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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