Spicy gourmet burger with sweet chutney
Juicy beef burger topped with creamy goat’s cheese and fruity fig chutney – a sophisticated combination of savoury and sweet, ideal for gourmets.
Ideal wine accompaniment: Barbera (Barbera d’Asti DOCG, Piedmont, Italy)
The lively acidity of the Barbera acts as a freshness kick to the full-bodied burger. The ripe cherry fruit, some violets, subtle spice and soft tannins make this wine the ideal accompaniment: it balances the sweetness of the fig chutney, supports the earthiness of the goat’s cheese and has enough structure for the juicy beef. A Barbera aged in wood goes particularly well, bringing additional complexity – but not competing with the fruit. Served chilled at around 14-15 °C, it remains elegant and balanced.
Another 5 suitable wine recommendations:
1st Syrah (Crozes-Hermitage AOC, Rhône, France)
A classic, medium-bodied Syrah from the northern Rhône offers dark fruit, black pepper and subtle smoky notes. This spiciness picks up on the roasted flavours of the grilled burger, while the fresh acidity and silky texture flatter the goat’s cheese. The sweet and spicy component of the fig chutney is also wonderfully captured here.
2. Blaufränkisch (Leithaberg DAC, Austria)
An elegant, mineral-influenced Blaufränkisch that combines red berries, fine herbal flavours and lively acidity. The combination of fruit and savoury spice makes it the ideal partner for creative burgers with a sweet and spicy topping. The goat’s cheese is beautifully embedded by the fine tannins.
3. Pinotage (Stellenbosch WO, Südafrika)
Pinotage bringt dunkle Früchte, geröstete Kakaonoten und manchmal sogar einen Hauch von Rauch – ideal für BBQ-lastige, herzhafte Gerichte wie diesen Burger. Die warmen Aromen ergänzen das Feigenchutney, während das Rückgrat stark genug für das Fleisch ist. Die exotische Note passt gut zu modernen Interpretationen von klassischen Burger-Variationen.
4. Nero d’Avola (Sicilia DOC, Italy)
A Mediterranean charmer with dark, sun-ripened fruit, herbs and a velvety mouthfeel. The combination of fullness and freshness makes Nero d’Avola an exciting counterpart – it integrates the sweetness of the figs just as well as the piquant spiciness of the cheese and supports the meat flavours without dominating.
5. primitivo (Primitivo di Manduria DOC, Apulia, Italy)
If you like powerful and fruit-intensive wines, a fully ripe primitivo is a good choice. Its soft tannins, dense texture and notes of dried fruit, plums and spices harmonise very well with goat’s cheese and fig chutney. The subtle sweetness of the wine reflects the flavours in the chutney and ensures a well-rounded taste experience.
The recipe:
Rinderburger mit Ziegenkäse & Feigenchutney
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schüssel + Löffel
- 1 Messer
- 1 Schneidebrett
- 1 Pfannenwender
Ingredients
Burger
- 300 g Rinderhack mind. 20 % Fett
- Salz Pfeffer
Belag
- 100 g Ziegenkäse in Scheiben
- 4 Burger Buns
Feigenchutney
- 100 g getrocknete Feigen gehackt
- 2 EL Rotwein oder balsamico
- 1 TL Honig
Extras
- Butter zum Bestreichen der Buns
Preparation
Chutney kochen:
- Feigen mit Wein und Honig 5 Min. köcheln, dick einkochen.
Burger formen & grillen:
- Patties würzen, 4–5 Min. je Seite grillen.
- Ziegenkäse 1–2 Min. vor Ende schmelzen lassen.
Buns vorbereiten & servieren:
- Buns aufschneiden, Butter auflegen, rösten.
- Patties mit Chutney belegen, Buns schließen.
Empfohlene Beilagen
- Süßkartoffel-Pommes
- Rucola-Tomaten-Salat
- Onion Rings
