Beef and Peanut Burgers with Grilled Artichokes

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds ground chuck
1/2 cup roasted peanuts, chopped
3 tablespoons soy sauce
1 tablespoon grated ginger
2 teaspoons garlic, chopped
1 teaspoon salt
Vegetable oil, for brushing the grill rack
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon creamy peanut butter
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon white pepper
1/8 teaspoon black pepper
1 tablespoon chopped cilantro
2 (14 oz) cans quartered artichokes, drained
4 bamboo skewers
1 lemon
6 good quality hamburger buns, split



Preheat gas grill for medium heat cooking. Combine ground chuck with peanuts, soy sauce, ginger, garlic and salt. Mix, but do not over compact. Form into six 1/2-3/4 patties. Brush the heated grill with vegetable oil. Place the patties on the rack and cook, turning once, to a final temperature of at least 160 degrees for medium, about 5-7 minutes per side. Combine mayonnaise, sour cream, peanut butter, paprika, red pepper, white pepper, black pepper and cilantro. Mix and refrigerate until needed. Place artichokes on water soaked bamboo skewers. In a small bowl mix 1/4 cup of the peanut mayonnaise mixture with the juice of the lemon. Brush artichokes with the mixture and grill over medium heat until charred in spots, about 5 minutes per side. To assemble burgers dress the top and bottom of the bun slices with the peanut mayonnaise. Place the burger on the bottom bun slice and top with grilled artichokes. Add the bun tops and serve.