Farm Fresh Burger with Pickled Shallot Salad & Roasted Red Peppers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Living in Ohio, the summer is plentiful with farmer’s markets and simple, wonderful flavors. I wanted to create a burger with rustic, simple ingredients that complimented both the season and the region.


Pickled Shallot Salad:
1/2 Cup White Wine Vinegar
1 Tbsp Kosher Salt
3 Tbsp Sugar
1/2 Cup Pilsner
1 Cup Shallots

5 Cups Baby Arugula
2 Tbsp White Wine Vinegar
1 Tbsp Olive Oil

Roasted Red Peppers:
3-4 Red Bell Peppers
2 Tbsp Olive Oil

Goat Cheese Spread:
4oz Fresh Goat Cheese
1/4 Cup Mayonaise
2 Tbsp Prepared Horseradish
1 TSP Fresh-squeezed Lemon Juice

Beef Patties:
2.5lbs Farm-Raised Organic Beef, 80-20 Blend
1-2 Tbsp Olive Oil

Burger Seasoning:
2 Tsp Kosher Salt
2 Tsp Onion Powder
2 Tsp Coarse Black Pepper
1 Tsp Coleman’s Mustard Powder

6 Artisan Ciabatta Rolls


Finely julienne the shallots and place in a bowl. In a grill-safe sauce pan, add the vinegar, salt and sugar. Cook on the grill over high heat until vinegar mixture is clear. Remove the saucepan and add the beer to the mixture. Pour over the shallots and let set a minimum of 1 hour. Put 2 Tbsp white wine vinegar and 1 Tbsp olive oil in the bottom of a large mixing bowl and add the drained shallots and the baby arugula in the bowl. Toss until combined.

Wash, dry and coat the red bell peppers in olive oil. Sear the peppers over direct high heat on the grill until the skin is black on all sides of the peppers. Remove the peppers from the grill and put in an airtight container for about 20 minutes to cool. Peel off the skin and remove the stem and seeds. Cut the peppers into 1-2 inch slices to layer on the burger.

Bring the goat cheese to room temperature or soften by the grill. Put the goat cheese in a food processor with the mayonnaise, horseradish and lemon juice, pulse until smooth.

Slice the Ciabatta rolls and place them cut side down on the grill to toast over direct med/low heat.

Create 6 burger patties about 3/4″ inch high with a dimple in the middle. Lightly coat the burgers in olive oil, and season both sides with the burger seasoning mix. Grill the burgers over direct high heat for approximately 4 minutes on each side, flip the burgers once half way through.

To assemble the burgers, spread about 2 Tbsp of the goat cheese spread on the bottom roll. Top with the burger patty, roasted red peppers, the pickled shallot salad and finally the top roll. Slice the burger on the diagonal and serve.