Prepare your grill for a two-zone fire. If using a gas grill, set one burner on high and one burner on low.
Turn on a food processor and drop in the garlic. Then drop in the bread cubes and process until pieces are a quarter the size of a pea. Scrape everything into a large bowl and moisten the crumbs with the wine. Let wine soak into the bread while you prep the rest of the ingredients.
Completely blend in all the remaining ingredients except the meat. Then work in the meat with a spoon or fork until everything is thoroughly mixed. Scoop up 2- to 3-inch balls and shape them into 3- to 5-inch patties (I like my burgers no more than 3/4-inch thick since they will be cooked to medium-well). Dent them in the middle for even cooking.
Oil the grill and set the burgers over the hot fire. Sear them on both sides, turning gently with a spatula. Shift them over to lower heat and cook about 5 minutes more per side, or until an instant-reading thermometer inserted in their centers reads 160°F. Remove the patties to a clean platter to rest for 5 minutes. Serve them hot on cut-up baguettes or buns.