RECIPES: Recipe Details

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PIERRE PIPER'S PICKLED PEPPER PATTIES

THIS BURGER WAS INSPIRED BY THE CLASSIC NICOISE SALAD AND USES MANY OF THE SAME INGREDIENTS. THE PICKLED PEPPERS ADD A TANGY ZIP WHILE RETAINING THEIR PEPPERY FLAVOR.

Ingredients 

Pickled Peppers:
1 cup rice wine vinegar
1/2 cup sugar
1 teaspoon fennel seed
1 each green pepper, julienned
1 each red pepper, julienned
1 each yellow pepper, julienned
1/2 teaspoon kosher salt
Nicoise Aioli:
1 each small clove garlic, rough chopped
1/2 cup Italian parsley, chopped
1 teaspoon Grey Poupon Dijon Mustard
1/4 teaspoon anchovy paste
1/2 teaspoon freshly ground pepper
2 tablespoons Colavita Extra Virgin Olive Oil
3/4 cup mayonnaise
Patties:
1 cup kalamata olives, drained and rinsed
3 each cloves garlic, crushed
2 tablespoons Colavita Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 tablespoons fresh marjoram leaves, chopped
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons capers, rinsed and drained
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 pounds ground chuck
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
6 slices Gruyere or a quality Swiss cheese
6 slices Romaine lettuce
6 slices tomato

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the pickled peppers, combine the rice wine vinegar, sugar, fennel seed, julienned peppers and salt in a fire-proof skillet. Place over the fire and bring to a boil. Remove from the grill, place in a non-reactive bowl(such as glass)and place in the refrigerator to cool. To make the Nicoise aioli, combine the garlic, parsley, dijon, anchovy paste, pepper and olive oil in a food processor and process until well blended. Remove to a small bowl and fold in mayonnaise. Refrigerate until serving. To make the patties, combine the olives, garlic, olive oil, lemon juice, marjoram, rosemary, capers, salt and pepper in a food processor and process until blended.Remove to a large bowl and add beef. Handling as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3-4 minutes. Turn the patties and continue to grill until they have reach the desired doneness, about 5 minutes longer for medium. During the last few minutes of cooking, place the cheese on the burgers, then carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the Nicoise aioli over the cut sides of the rolls. On each roll bottom, place 1 slice of lettuce, 1 slice of tomato, a patty, and an equal amount of the pickled peppers. Add the roll tops and serve. Makes 6 burgers

Comments 

The bold flavors of this burger pairs well with many wines but especially the bold fruit of cabernet sauvignon or the subtle complexities of a pinot noir. This burgers French roots begs to be coupled with a favorable wine.