Fig-A-Licious Pork Burgers

We recommend making this without the fig sauce (then you'll eliminate the figs, the white wine, and the walnuts). It was overpowering, but the meat with the red-wine-soaked onions and gorgonzola was rather yummy! Taste of Home.
I do have a picture of a few of the previous recipes, and I haven't downloaded them yet.

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 5-6 minutes on each side or until a meat thermometer reads 160° and juices run clear. 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.