Wine Varietal: Pinot Noir
I adore herbed chevre with figs so it seemed only natural to combine those flavors and place them on a delicious grass fed chuck burger.
1 cup chopped, dried fig (about 18 whole figs)
6 ounces crumbled chevre cheese
2 tablespoons Colavita Extra Virgin Olive Oil, divided in half
3 tablespoons fresh basil, snipped
1 tablespoon fresh thyme, snipped
16 ounces 85% lean fresh ground chuck
1 tablespoon fresh parsley, minced
Â½ teaspoon fresh ground white pepper
12 ounces sliced prosciutto
6 tablespoons olive oil mayonnaise
1 tablespoon capers
Â½ teaspoon lemon juice
8 ounces baby arugula
1 tablespoon balsamic vinegar
6 ciabatta buns, sliced horizontally
Reconstitute figs by pour boiling water over figs in a small bowl. Cover and let stand 15 minutes. Drain well. Meanwhile, in a food processor blend chevre, 1 tablespoon olive oil, basil, and thyme. Using a spatula remove chevre from processor into a medium mixing bowl. Stir in drained figs. Cover and refrigerate until ready to use.
To prepare the patties preheat gas grill to medium high heat. Combine beef with parsley and pepper, handling the beef as little as possible and forming 6 bun sized patties. Spray the grill with nonstick vegetable oil and place the patties on the grill. Cook 4-5 minutes on each side.
To prepare the caper aioli mince capers. Whisk mayonnaise and lemon juice in a small bowl. Stir in capers and mix until well blended.
When burgers have been flipped once place ciabatta buns on grill cut side down and toast until golden brown.
To prepare arugula heat 1 tablespoon oil in a large skillet. Add the arugula and balsamic vinegar and stir over medium high heat just until wilted and vinegar evaporates, between 1-2 minutes. Remove from heat.
To prepare burgers spread 1 tablespoon caper aioli on bottom half of the ciabatta bun. Place burger on bottom half of bun and top with 2 ounces prosciutto. Top with roughly 1/4 cup herbed fig chevre and wilted arugula. Place bun tops on burgers and serve.