RECIPES: Recipe Details

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Many people think of Oregon as the Pacific Ocean and seafood. I think of eastern Oregon with their wonderful cattle ranches, fields of Walla Walla onions, potatoes and grain. The Willamette Valley, full of fresh vegetables, fruit and hazelnuts, plus its many fields of sheep, goats and dairy cows where we get so much of our great cheeses. The foothills with their wine grapes that are exceeding the wines of France. The ingredients are all here to make a perfect burger. What more could one ask?


Antipasto Mayo:
3/4 cup mayonnaise
1/2 cup pepperoncini antipasto (drained and chopped)
1/2 teaspoon ground chipotle chili pepper
1/2 teaspoon garlic powder
2 large Walla Walla onions, peeled and thinly sliced
2 tablespoons room temperature butter
Salt and pepper
18 fresh asparagus spears (4-5 inches long)
2 tablespoons extra virgin olive oil
2 large cloves garlic, minced
Salt and pepper
2 pounds ground beef chuck (15% fat)
1/4 cup Pinot Noir wine
2 teaspoons minced, fresh rosemary
2 tablespoons minced, fresh parsley
4 cloves minced garlic
2 teaspoons salt
2 teaspoons ground ancho chili powder
1/3 cup panko

1 loaf (1pound 8 ounces) round French or sour dough bread
8 ounces Havarti cheese, thinly sliced
2 tablespoons chopped flat leaf parsley
1 teaspoon ground ancho chili powder


Prepare barbecue grill with cover to medium-high heat and brush grill rack with oil or spray with cooking spray. Mix antipasto-mayo ingredients together; cover and set aside.

Place 2 sheets (about 9x12-inches) of heavy duty foil on a flat surface. On one, spread the butter in the middle, place cut onions on top of the butter; salt and pepper to taste. Double fold foil on top and ends to seal well. Place on grill and cook for 30 minutes, turning once or twice.

Place asparagus in middle of second sheet. Drizzle with olive oil and garlic. Seal packet as for onions. Place on grill about 10 minutes before meat is done. Cook for 4-5 minutes, turning once. Keep warm on edge of grill. Season with salt and pepper when the packet is opened.

Mix all burger ingredients together in a large bowl. Place in a 9-inch cake pan to shape. Turn meat mixture onto the prepared grill. Cook for about 7 minutes, then turn. (To turn, use 2 rimless baking sheets. Using one baking sheet as a pusher, slide burger onto second sheet. Then hold burger between baking sheets; invert sheets to flip burger.) Slide burger back onto grill; cooked side up; overlap cheese on top. Cook for 5-7 minutes more for medium-rare. Using a long serrated knife, cut 1/3 of the bread off horizontally. Discard the top half. Toast bread on grill until golden brown. Place on a platter, cut side up. Spread with the antipasto-mayo, then top with the onions. Place burger on top of the onions. Arrange asparagus on top of cheese. Sprinkle with parsley and ancho chili powder. Cut into 6 wedges.
Makes 6 Servings.


I used Willamette Valley Garlic Pepper Havarti Cheese in this recipe.