Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 Tablespoons butter, at room temp.
5.2 oz. package garlic and fine herbs gournay (Boursin)cheese at room temp, divided
3/4 teaspoon freshly ground black peppercorns, divided
1 1/3 cup fresh roasted corn scraped from the cob, divided
2/3 cup fresh sun dried tomatoes, divided
1/2 cup diced red onion
1/2 cup freshly minced parsley, divided
6 Tablespoons minced seeded jalepeno peppers, divided
1 Tablespoon COLAVITA Olive Oil
2 Tablespoons Balsamic Vinegar
2 lbs. freshly ground chuck
1 1/2 teaspoons salt
1/3 cup finely grated aged Parmesan
1 Tablespoon vegetable oil, to brush grill
6 soft Kaiser rolls, split
12 crisp inner butter lettuce leaves
12 California avocado slices



1.Preheat a gas grill with cover to medium-high. 2.To make the fresh corn custard: in a small bowl combine butter with 2.6 oz herb cheese and 1/4 teaspoon pepper. Stir with a spoon until smooth and creamy; stir in 1 cup corn and 1/3 cup sun dried tomatoes; mix well. Refrigerate. Bring to room temperature 30 minutes before serving. 3.To make Red Onion Relish, combine red onion, 1/4 cup parsley, 3 Tablespoons jalepeno, olive oil and balsamic vinegar. Let stand at room temperature until serving. 4.To make the patties, combine the beef,1 1 /2 teaspoon salt, Parmesan cheese, remaining 1/2 teaspoon black pepper, 1/3 cup corn, 1/3 cup sun dried tomatoes, 1/4 cup parsley and 3 Tablespoons jalapeno pepper, 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 rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. 5.To assemble burgers, spread the remaining Boursin cheese evenly over the bottom halves of the toasted rolls, top with lettuce leaves, sliced avocado. Sprinkle avocado generously with 1 heaping tablespoon of red onion relish. Top with burger. Spread a generous 2 tablespoons of the savory corn custard on the burger. Cover with toasted roll top. Serve immediately. Serves 6