Chardonnay Burger with Peppadew Pistachio Spinach Pesto & Goat Cheese

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Peppadew Pistachio Spinach Pesto:
1/3 cup shelled red pistachio nuts
2 garlic cloves
2 cups firmly packed spinach leaves, stems removed
1/2 cup firmly packed flat leaf parsley
1/2 cup bottled peppadews,drained
1/4-1/2 cup extra virgin olive oil(use amount to get desired consistency of pesto)
1/2 cup freshly grated parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper (may use additional salt & pepper to taste, if desired)
2 pounds ground chuck
3 tablespoons chardonnay
2 teaspoons sea salt
1/2 teaspoon ground black pepper
vegetable oil for brushing on grill rack
6 kaiser rolls
6 ounces goat cheese
6 thin tomato slices



Preheat gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover. To make the pesto, combine the pistachio nuts & garlic in a food processor. Whirl until finely ground. Add spinach, parsley, & peppadews & whirl until coarsely chopped. With motor running, pour olive oil slowly through the feed tube until mixture is finely chopped but not pureed. Stir in parmesan cheese, salt, & pepper. To make the patties: Combine the ground chuck, chardonnay, sea salt, & pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions & form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, & cook, turning once, until done to preference, 5-7 minutes on each side for medium. Check with a meat thermometer inserted into the center or side of patties, to assure a temperature of 160 degrees. During the last few minutes of cooking, place the rolls on the outer edges of the grill rack to toast lightly. To assemble the burgers: On the bottom cut side of each roll, spread 1 ounce of goat cheese & top with a tomato slice. Place 1 patty on each tomato slice. Spread the top cut side of each roll with the pesto & place on top of each patty. Makes 6 burgers.