Wine Varietal: Pinot Grigio
2 pounds ground sirloin
1 cup fresh tomatoes, crushed
l cup fresh corn, cut from cob
1/2 cup fresh basil, chopped
1/2 cup chopped red onions
1/4 cup pressed garlic cloves
2 tablespoons fresh chopped chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon ground sea salt
1 teaspoon ground black pepper
Peachy Garden State Mayo:
1/2 cup mayonniase
2 fresh peaches
1/4 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 cup pine nuts
1/2 cup vegetable oil for brushing on grill rack
6 fresh and juicy tomato slices
A cup of crispy fresh lettuce, torn
6 good-quality seeded burger rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.
To make the patties, mix ground sirloin, crushed tomatoes, corn, basil, onions, garlic, chives, dill, oregano, olive oil, sea sat, and pepper in a large bowl, handling as gently as possible. Form 6 patties. Cover and refrigerate.
To make the Peachy Garden State Mayo, cut the peaches and remove the pits. Peel skin. Puree in blender. Pour peach puree into small bowl, adding the mayonnaise, lemon juice, cayenne pepper, and pine nuts. Stir to blend. Refrigerate.
Brush the grill rack with vegetable oil. Place the burger patties on the rack, cover, and cook, turning only once, until done to preference (about 5 minutes on each side).
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the Jersey burgers, place a patty on each roll bottom, spread Peachy Garden State Mayo, garnish with a tomatoe slice and some lettuce. Add the roll tops and serve to the tunes of Jersey-based greats Bruce Springsteen, Frank Sinatra, and Bon Jovi. Eat with sea breeze in your hair.