French Pepper Burger

Pairs well with:


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


Vegatables to grill
3 whole red peppers
3 whole garlic bulbs
1 tbsp extra vigin olive oil
Vegetable oil, for brushing on the grill rack
2 pounds ground sirloin
1/4 cup Merlot
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
2 teaspoons sea salt
2 tbsp fresh cracked pepper
Vegetable oil, for brushing on the grill rack
Ingredients to put it all together
2 tsps unsalted butter softened
6 large sourdough rolls, split
6 tbsp black pepper cream cheese
24 spicy arugola lettuce leaves
6 fresh rosemary sprigs, for serving



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When grill is ready, brush with vegatable oil to prevent sticking. Roast whole peppers and garlic on metal skewers until peppers are charred and garlic is tender when pierced with a fork about 15 minutes. Brush with olive oil during cooking for flavor and to prevent sticking. Take off skewers and allow to cool on platter. Clean and seed the peppers and slice into 1 inch strips. Drizzle with remaining olive oil on paltter. Cut end off garlic bulbs and squeeze To make the patties, combine the sirloin, Merlot, onion, bread crumbs, sea salt and fresh cracked pepper in a large bowl. Handling the meat as lightly as possible, mix all ingredients well. Divide the mixture into 6 equal parts and form into patties a little smaller than the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Butter each side of split rolls. Once you turn the patties to the second side, place the rolls, buttered side down, on the outer edges of the rack to toast lightly. To assemble the burgers Spread each roll bottom with 1/2 tbsp boursin and about 2 cloves of the roasted garlic, place a patty, 3 pepper strips, 4 lettuce leaves, spread top of roll with cream cheese and serve garnished with rosemary sprig. Makes 6 burgers