Muscadine Burgers

Muscadines are for more than jelly and wine. I have been seeing the gorgeous Southern natives on the market for quite a few days and could not resist the temptation to purchase some. While I love eating them fresh and spitting out the seeds, I wanted more. So in a stroke of genius, I decided to use the pulp as the binder in hamburgers.  Oh my! Grab some grapes.  Your grill is calling!

 Muscadine Burgers

Yield: 4 servings

15 muscadine grapes
1-1/3 pounds ground sirloin
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the grill to medium-high. Meanwhile, cut the grapes in half and with a sharp paring knife, remove and discard the seeds. Squeeze the grape skin to release the pulp and coarsely chop. Add to the ground sirloin and sprinkle with the salt and pepper. With your hands, combine the mixture, being careful not to overwork the meat. Form into 4 patties and make an indention in the center of each with your thumb. Place on the preheated grate and grill to the desired doneness. Serve warm.

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