Wine Varietal: Pinot Noir
1 cup Mayonnaise
2 tablespoons dried, crushed Juniper berries
1 teaspoon lime zest
1 tablespoon Bombay Sapphire Gin
1/2 teaspoon black pepper
Cocktail Olive and Onion Tapenade
3/4 cup drained green cocktail olives with pimento
1/2 cup drained cocktail onions
1 teaspoon fresh basil
3 tablespoons extra virgin olive oil
2 pounds freshly ground chuck
3 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 medium leaves romaine lettuce
6 Pretzel roll buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.
To make the Martini Aioli, combine all ingredients in a blender, and pulse at medium speed for 45-60 seconds or until well blended. Remove from blender and refrigerate until ready to serve.
To make the Cocktail Olive and Onion Tapenade, combine all ingredients in a small food processor, and give them a rough chop for 20-30 seconds. Remove and refrigerate until ready to serve.
To make the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the worcestershire sauce, onion powder, salt, and pepper. Mix well, handling the meat as little as possible to avoid compacting it. Shape the beef mixture into 6 equally-sized patties sized to fit the pretzel rolls. Cover with plastic wrap and set aside until ready to grill.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium. Place the pretzel rolls, cut sides down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread both sides of the bun liberally with the Martini Aioli. Place the patties on the bun and slather with the Cocktail Olive and Onion Tapenade. Add a leaf of romaine lettuce and the bun top. Serve on a large martini glass.