Wine Varietal: White Merlot
I love oysters and use them in my cooking whenever possible. Pacific Northwest oysters are plentiful here in Seattle. My 2008 Olympia burger is alocal treasure.
2 pounds ground chuck
1/4 cup Lea & Perrins Sauce
3 teaspoons sea salt, divided
12 Olympia oysters, shucked and dried with paper towels
2/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
6 hamburger buns, split in half
Colavita olive oil to brush grill rack
1 1/2 cups mixed greens
12 paper thin slices sweet onion (Walla Walla or similar)
Prepare gas grill to medium high heat.
In a large blow combine beef, Lea & Perrins Sauce and 2 teaspoons salt. Divide beef mixture into 12 equal size balls. Form patty with each ball. Place 2 oysters on each patty. Place the second patty top of the oysters. Pinch the edges to seal well. Grill burgers 6-7 minutes each side. In a small bowl combine mayonnaise, yogurt, lemon juice, garlic and remaining salt. Place buns, cut side down, on the grill rack to toast lightly 1-2 minutes.
Spread mayonnaise mixture on the cut sides of each bun. Place onion slices on bottom half of each bun, top with burger and greens. Cover with the bun tops.