Bay Area Burger With Beet Chips, Goat Cheese And Citrus Wheels

Ingredients

• HERB AIOLI
• 1 Cup mayonnaise
• 1/4 Cup loosely packed fresh cilantro
• 1/4 Cup loosely packed fresh basil
• 1/4 Cup loosely packed fresh parsley
• 1 teaspoon lemon zest
• 2 Teaspoons lemon juice
• 1/4 teaspoon kosher salt
• BEET CHIPS
• 2 red beet roots
• Canola oil for frying
• 1/4 teaspoon kosher salt
• PATTIES
• 2 tablespoons Sutter Home Rose wine
• 1/4 Cup finely minced shallot
• 2 Teaspoons kosher salt
• 2 medium garlic cloves, pressed or finely chopped
• 1/4 Cup chopped fresh cilantro
• 2 Pounds of ground chuck (80% lean)
• Canola oil for brushing grill rack
• BUNS AND OTHER TOPPINGS
• 4 blood oranges (if not available, use any in-season orange)
• 6 white bakery buns
• 4 tablespoons softened butter
• 5 ounces soft goat cheese
• ARUGULA SALAD
• 2 Cups arugula
• 1/2 teaspoon lemon juice
• 1 teaspoon olive oil
• Pinch of kosher salt

Instructions

• Heat grill to medium-high.
• To make the herb aioli add all ingredients to a food processor. Pulse about 10 times, scraping sides as needed, until herbs are in fine pieces and all ingredients are combined.
• To make beet chips, peel beets and slice very thinly (1/16th inch) on mandolin or by hand. Fill a straight sided pot with 2 inches of oil and heat to 350 degrees. Fry chips in batches, being sure not to overcrowd the pot. Fry each batch for 2-2 1/2 minutes, stirring occasionally to break up any clumps of chips. Remove chips to a paper towel and salt each batch right after frying.
• For patties, combine wine, shallot, salt, garlic and cilantro in a medium bowl. Add beef, breaking up the meat as it is added to the wine mixture. Gently combine all ingredients and then form into 6 patties, sized to fit buns. Brush grill with oil, place patties on grill, and close lid. For medium-rare patties, grill for 4 minutes on each side, turning only once.
• While patties are cooking, prepare remaining toppings. Cut peel from oranges and make 1/4 inch thick round slices by cutting through the equator. During the last few minutes of burger cook time, butter the cut side of each bun and toast bun on the grill until golden brown. About two minutes before pulling patties off the grill, top each with an equal amount of goat cheese. Close the grill lid to allow cheese to soften.
• Just before serving, prepare arugula salad. Whisk together lemon juice, olive oil and salt. Toss with arugula.
• To build burgers, spread a layer of the herb aioli on the cut sides of each bun. Divide arugula among the six bottom buns and then top each with a hamburger patty. Next, top with two or three slices of orange each and then add a handful of beet chips before closing burgers with top buns.