Wine Varietal: Merlot
In support of my bumper crop of basil this year, I have been experimenting with different pesto sauces. I found that the sweet and savory combination of figs, percoino and basil are perfect for grilled meat and especially burgers! Add some spicy onions and salty prosciutto and you’re in burger heaven!
Fig and Pecorino Pesto:
1 ½ cups Black Figs
1cup Fresh Basil, packed
2/3 cup Pecorino Cheese, grated
2 Garlic Cloves
1 ½ tablespoons Toasted Pine Nuts
½ cup Olive Oil
½ teaspoons Salt
½ teaspoons Cracked Black Pepper
2 ½ pounds Ground Beef Chuck
2 tablespoons Sundried Tomatoes in Olive Oil, minced
2 Garlic Cloves, minced
1 ½ teaspoons. Salt
1 ½ teaspoons Cracked Black Pepper
1 teaspoons Fresh Oregano, chopped
Grilled Spicy Cipollini Onions:
1 pound Cipollini Onions, trimmed and halved
3 tablespoons Extra Virgin Olive Oil
1 ½ teaspoons Red Pepper Flakes
1 teaspoon Salr
Oil to brush the grill
6 Ciabatta Rolls, split
2 tablespoons Butter, softened
¼ pound Prosciutto, thinly sliced
1 ½ cups Arugula
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the pesto:
Place figs, basil, cheese, garlic, pine nuts, olive oil, salt and pepper in a food processor and blend until smooth. Scrape into a bowl, cover and chill until ready to assemble the burgers.
To make the patties:
Place ground beef, sundried tomatoes, garlic, salt, pepper and oregano in a large bowl. Mix together using a spoon as to not over work the meat. Portion into 6 equal patties, cover and chill until ready to grill.
To make the grilled onions:
Toss onions with olive oil pepper flakes and salt in a medium bowl. Grill onions until tender, around 5 minutes, return to the marinade and keep warm until ready to assemble the burgers.
Brush the grill rack with oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning once or until desired doneness is reached. Brush rolls with butter, place rolls cut side down on the grill and toast.
To assemble the burgers, spread a generous amount of pesto on toasted rolls, top with patties, arugula, prosciutto and grilled onions. Serve immediately.