Cilantro Garlic Burgers with Red Pepper Aioli

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 pounds ground beef
3 cloves garlic minced
1/4 cup chopped cilantro leaves
1 large egg
1 tsp. salt
1/2 tsp. black pepper
1/2 cup mayonnaise
1 roasted red pepper- canned or fresh
1 tsp. balsamic vinegar
1 tsp. dried basil
6 slices pepper jack cheese
6 slices red onion
6 slices tomato
6 romaine lettuce leaves
6 onion rolls toasted



Mix the first six ingredients in a large bowl until well combined. Divide into six portions and form into 4 inch patties with a slight well in the middle for more uniform cooking. Grill on medium heat about 4 minutes per side for medium or 6 minutes per side for well done. Top each patty with a slice of cheese the last minute or two of cooking time. Remove patties to foil covered pan and keep warm. Place the mayonnaise, red pepper, balsamic vinegar, and basil in a food processor and pulse until smooth. Toast the onion rolls by placing them inside down on the hot grill for 1-2 minutes.
To assemble the burgers, top each roll half with 2 Tbsp. aioli, place patty with cheese on bottom roll and top with lettuce, onion, tomato, and top of roll.