English Pub Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Horseradish-spinach pesto:
½ cup pine nuts
3 tablespoon prepared horseradish
2 tablespoon lemon juice
3 ounces baby spinach
1 teaspoon black pepper
½ cup shredded Parmesan cheese
Grilled Carrots and Onions:
1 medium sweet yellow onion
4 medium carrots
3 tablespoons butter
3 tablespoons Worcestershire sauce
3 tablespoons lemon juice
2 tablespoon tomato paste
1 teaspoon cayenne pepper
1 ½ pounds ground chuck
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Vegetable oil for brushing the grill rack
6 – ¼ inch thick slices extra sharp cheddar cheese
6 seeded sandwich rolls, split



Prepare a gas grill, to medium-high. To make the horseradish-spinach pesto, place the pine nuts in the bowl of a food processor. Process until finely chopped. Add the horseradish and the lemon juice. Add the spinach in batches, processing to chop finely, until all of the spinach has been incorporated. Add the black pepper and Parmesan cheese and process until well mixed. Refrigerate for at least an hour, up to overnight, to allow the flavors to blend. To make the grilled carrots and onions, thinly slice the onion and separate the slices. Peel the carrots and cut into 1 ½ inch long pieces. Then, thinly slice the pieces horizontally. Melt the butter in a 9-inch, cast iron skillet on the grill rack. Add the onions and carrots and sauté until soft and starting to brown slightly, approximately 6-8 minutes. Add the Worcestershire sauce, lemon juice, and tomato paste and cook an additional minute. Stir in the cayenne pepper. Remove the pan from the grill and set aside. To make the patties, combine the ground chuck and the Worcestershire sauce, handling the meat as little as possible. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Season with salt and pepper. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Add the cheese slices on top of the patties and cover the grill until the cheese is melted. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, cover the cut sides of the roll bottoms with the grilled carrots and onions. Cover the cut sides of the roll tops with the horseradish spinach pesto. Top each roll bottom with a patty, with the cheese on top. Cover with the roll tops and serve. Makes 6 burgers.