RECIPES: Recipe Details

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Provencal Herb Burger with Goat Cheese Spread and Sun-Dried Tomato Tapenade

The aromatic herbs traditionally grown in southern France, along with goat cheese and sun-dried tomato give this burger a decidedly Provencal flavor!

Ingredients 

Patties:
½ cup Sutter Home Pinot Noir
2 pounds ground chuck
4 tablespoons fresh thyme (chopped)
1 tablespoon fresh sage (chopped)
2 teaspoons salt
1 teaspoon pepper
Goat Cheese Spread:
8 oz. (a heaping ½ cup) goat cheese (chevre)
2 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon Sutter Home Sauvignon Blanc or Chenin Blanc
1/4 teaspoon salt
1/8 teaspoon pepper
Sun-Dried Tomato Tapenade:
1 - 8.5 ounce jar of sun-dried tomatoes with olive oil
3 tablespoons pine nuts
3 cloves of fresh garlic, chopped
1 tablespoon freshly-squeezed lemon juice
1/2 teaspoon salt
¼ teaspoon pepper
Colavita Extra Virgin Olive oil for brushing on grill
2 large onions, sliced in 1/4 inch slices for grilling
6 rosemary buns, split
1 large bunch mixed baby greens with arugula (washed and pat dried)

Instructions 

Prepare a charcoal grill for a medium-hot heat, or preheat a gas grill to medium-high heat. While grill is heating, pour a glass of Pinot Noir for yourself, measure out ½ cup for the patties, then pass to guests. To make the patties, mix in a large bowl the Pinot Noir, ground chuck, thyme, sage, salt, and pepper. Mix well with hands and form into 6 patties. Cover and set aside. To make the Goat Cheese Spread, mix goat cheese, olive oil, Sauvignon Blanc (or Chenin Blanc), salt and pepper in a medium sized bowl. Cover and set aside. To make the Sun-Dried Tomato Tapenade, combine the sun-dried tomatoes (with olive oil from jar), pine nuts, garlic, lemon juice, salt and pepper into a small food processor fitted with a metal blade. Pulse several times, blending until well mixed and the consistency of a loose paste. Set aside. When coals are ready, brush grill with olive oil to prevent patties from sticking. Place patties in the center of grill and surround them with sliced onions and cook 5 minutes. Check onions while cooking, turn the onions over and move them to a cooler area of the grill as they finish cooking. Flip patties and cook another 4 to 5 minutes until desired doneness (medium rare recommended). As patties are finishing cooking, place rosemary buns to the outer edge of the grill to toast. Remove patties, onions and buns. To build burgers, spread a heaping tablespoon of Sun-Dried Tomato Tapenade on bottom of buns, followed by a small bunch of mixed baby greens. Next, place patties on top and apply a generous amount of Goat Cheese Spread on patties. Finish with grilled onions, add top of buns, and serve. Enjoy!

Comments 

Makes 6 burgers