The Pinot-Glow Ruby Burger

By Berkshire Wine Jelly

A masterclass in plant-based depth and texture.

"Hand-crafted with heart-healthy green lentils and pearl-fired couscous, this vibrant ruby patty is infused with the earthy sweetness of garden-fresh roots and sautéed kale. Finished with a crisp Panko sear and a signature glaze of Pinot Noir Wine Jelly by Berkshire Wine Jelly, it offers a sophisticated balance of savory umami and dark-fruit elegance. Served on a toasted brioche with a hint of velvet glow."

This isn't your average "veggie burger." It is a sophisticated, texture-forward entree designed for those who appreciate the earthy depth of a harvest garden paired with the refined elegance of a fine wine reduction.

• Prep time: 15 minutes (plus 30 mins chilling)

• Cook time: 10 minutes

• Yields: 4 heart-healthy, "glow" patties

The Ingredients

The Foundation

• 1 cup cooked small green lentils (patted dry)

• 1 cup cooked pearled couscous

• 1 cup grated raw beets (firmly squeezed to remove moisture)

• 1/2 cup leftover sautéed kale (finely chopped)

The Binding & Flavor

• 1/2 cup Panko breadcrumbs

• 2 tbsp Pinot Noir Wine Jelly by Berkshire Wine Jelly

• 1 tbsp Soy sauce or Tamari

• 1 tsp Smoked paprika

• Salt & Black Pepper to taste

The "Jelly Twist" Glaze

• 2 tbsp Pinot Noir Wine Jelly (slightly warmed)

Chef’s Instructions

1. Prep the "Ruby" Base Grate your raw beets and place them in a clean kitchen towel. Squeeze out as much juice as possible—this ensures a "meaty" texture rather than a mushy one.

2. Create the "Lentil Glue" In a large mixing bowl, take half of your cooked lentils and mash them into a thick paste using a fork. Add the remaining whole lentils, pearled couscous, kale, and the squeezed beets.

3. Infuse the Noir Whisk the 2 tbsp of Pinot Noir Wine Jelly with the soy sauce and paprika. Fold this into the mixture along with the Panko crumbs. The sugars in the wine jelly are the secret to achieving a professional-grade caramelization during the sear.

4. The Cold Set Form the mixture into 4 thick patties. Place them on parchment paper and refrigerate for 30 minutes. This rest period allows the Panko to hydrate and the patty to firm up.

5. The Sizzle Heat a cast-iron skillet over medium-high heat with a touch of oil. Once shimmering, sear the patties for 5 minutes per side. Resist the urge to move them; you want to build a deep, dark-ruby crust.

6. The "Jelly Twist" Finish Just before serving, drizzle the warmed Pinot Noir Wine Jelly over the hot patties. The heat from the burger will turn the jelly into a glossy, velvet glaze.

Recommended Build

Serve open-faced on a toasted golden brioche bun with crisp leaf lettuce and a thick slice of heirloom tomato. Pair with golden, crisp pub-style fries, a sharp pickle spear, and a cold, golden lager in a pilsner glass.