El Greco Burger


3 tablespoons sun-dried tomato pesto
1 teaspoon Dijon mustard
½ cup mayonnaise

1 ¼ cups combination Kalamata and black olives, chopped
1 clove garlic, finely chopped
3 anchovy fillets, chopped
1 teaspoon lemon zest
6 tablespoons extra virgin olive oil
¾ cup pine nuts
¼ cup Sutter Home Merlot
1 teaspoon salt
2 pounds ground chuck

3 yellow bell pepper, cut in half and seeded
3 cups mesclun

Ciabatta rolls, sliced in half lengthwise
½ pound block of feta cheese, sliced thinly

Vegetable oil for greasing the grill.



Start the Grill: Prepare the grill with medium-hot fire for direct-heat cooking, remembering to brush the grill with vegetable oil before grilling.

Spread: Make spread by combining the sun-dried tomato pesto with the mustard and mayonnaise until well mixed. Refrigerate until ready to use.

Burgers: Place the Kalamata olives, black olives, garlic, and anchovy fillets in a food processor. Process until coarsely chopped. Remove from the processor and place in a large bowl with the lemon zest, extra virgin olive oil, pine nuts, wine, salt, pepper and ground chuck. Mix well and divide into 6 equal portions, forming patties. Set aside.

Topping: Grill both the yellow peppers until blackened and soft. Cool slightly and remove skin. Set aside.

Bread: Cut the ciabatta rolls in half. Slice the feta cheese into thin slices. Generously apply ½ of the spread on the top halves of the rolls and evenly distribute the feta cheese over the six roll tops.

Grilling: Lay a piece of aluminum foil over half of the coals where you will cook the top half of the rolls as the hamburgers cook. Place the hamburger patties on the grill and cook until nicely browned, about 5 to 8 minutes. Turn over and continue to grill for another 5 to 8 minutes. Remove the patties from the grill as soon as they reach an internal temperature of 160 degrees F to preserve juiciness.
At the same time you’re cooking the patties, place the top halves of the rolls on the foil until the cheese melts. Remove and set aside. Discard the foil and use that part of the grill to toast the bottom halves of the rolls. Remove them from the grill and apply the remaining spread on the bottom halves.

Assembly: To assemble, place patties on the bottom halves of the rolls. Stack 1 slice of yellow bell pepper on top of each patty, followed by a handful of mesclun. Cover with roll top halves and enjoy!

Makes 6 burgers.