Gazpacho Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Italian is local in every state!!!


2# Lean Ground Round

1 Cup Cucumber – Peeled, Seeds Removed and Chopped

1 Cup Tomato – Peeled, Seeds Removed and Chopped

1 Cup Carrot – Peeled and shredded

2 Tb Garlic – Minced

2 Tb Black Pepper

1 Tb Basil

1 Tb Oregano

1 Tb Thyme

1/2 Cup Italian Dressing

Vegetable Oil Spray for Grill Rack

6 Round Sandwich Rolls – Split

6 Tb Butter – Softened


Prepare a medium-hot fire in a charcoal grill with cover, or preheat gas or electric grill to medium-high.

Combine in a bowl cucumbers, tomatoes, carrots, garlic, pepper, basil, oregano, thyme and Italian dressing.. Set aside.

In a large bowl combine the ground round and 1/2 the gazpacho mixture, mix well. Divide the mixture into six patties.

When the grill is hot, spray the rack with vegetable spray. Place the patties on the rack, cover and cook, turning once, until done, about 6 minutes on each side for medium, less for rare, and longer for well done.

Spread the cut side of the rolls with the butter and toast lightly on grill.

To assemble the burgers, place a patty, and slice of cheese and a generous spoonful of gazpacho mixture between each prepared roll.

Makes 6 burgers.