RECIPES: Recipe Details

Rate This Burger 
No votes yet

The Mystic Medley Burger

The Mystic Medley burger is a compilation of flavors from different regions. There are ingredients that are Greek, Italian, and South African. The Mystic Medley burger has many layers of flavor that meld together. The sweet Piquante relish adds sweet and spice. The relish and pesto mayonnaise compliment the stuffed burgers.


Pesto Mayonnaise:
4 tablespoons pesto concentrate
5 tablespoons mayonnaise
Stuffed Patties:
1 1/3 pounds ground chuck
1 1/3 pounds ground sirloin
1/3 cup Pinot Noir wine (Sutter Home)
3/4 cup kalamata olives(minced)
1/3 cup red onions(minced)
5 sprigs of fresh tarragon(pre-seperated and chopped)
1 1/2 tablespoons ground cumin
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons Kosher salt
Patty Stuffing:
1 1/2 cups marinated artichoke hearts (diced)
12 ounces Fontina cheese
Sweet Piquante Relish:
1 cup marinated sweet Piquante peppers (minced)
Vegetable oil for brushing on the grill rack
6 (4 1/2-inch) soft Kaiser rolls,horizon- tally sliced
6 loose cups washed and dryed baby spinich leaves


To make pesto mayonnaise, combine 4 table- spoons of pesto concentrate to 5 table- spoons mayonnaise. Mix ingredients in a small mixing bowl. Cover and refrigerate until assembling the burgers. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the stuffed patties, combine the ground chuck,ground sirloin,Pinot Noir, kalamata olives(minced),red onion(minced) ,fresh tarragon(pre-seperated and chopped) ,ground cumin,freshly ground black pepper, and Kosher salt in a large mixing bowl. Mix long enough to combine all the ingredients together,approximately 1 min- ute. Handling the mixture as little as possible to avoid compacting it. Divide mixture into six equalportions. Then on a sheet of wax paper,divide one portion in two,form one half of one portion to make the first half of the patty, form the first half of the patty to fit or slightly larger than the Kaiser roll,make a dimple in the center of the first formed patty to fit the patty stuffing. Add 1/4 cup marinated artichoke hearts(dice) and 2 ounces Fontina cheese to the dimple of the patty ,if the cheese does not fit in the dimple cut into cubes and then add to patty.Form the second half of the portion to make a patty.Place the second patty over the first filled patty.Then press the edges of the patties together so they are sealed, use the edge of the wax paper to make sure the sides are sealed.Repeat the process 6 times. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack,cover and cook,turn- ing only once.Do not press down on the burgers,they may split.Cook approximately 5 minutes on each side for a medium burger.When the patties are cooked, remove from grill and cover in a single layer.Place the Kaiser rolls cut side down on the grill,toast until lightly brown(approximately 1/2 a minute to 1 minute). To assemble burgers,spread 2 1/2 table- spoons of the sweet Piquante relish on the bottom half of each Kaiser roll,a stuffed patty,approximately one cup of washed and dried baby spinich leaves loosely packed, spread 1 1/2 tablespoons pesto mayonnaise to each of the top halves of the Kaiser rolls.Add top half of Kaiser rolls.Serve. Makes 6 burgers


The Mystic Medley burger has many flavors and layers to entice the palat. Enjoy!