Green Goddess Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped scallions
1/3 cup coarsely chopped basil
3 chopped garlic cloves
2 drained and finely chopped (oil packed) anchovy fillets
1/2 cup grated dry Jack or Asiago cheese (plus additional for sprinkling burgers)
1/2 cup mashed ripe California avocado
1/2 cup mayonnaise
1 tablespoon Colavita red wine vinegar
2 pounds ground chuck
1/2 cup drained and chopped (oil packed) sun-dried tomatoes
1-1/2 teaspoons kosher salt
Vegetable oil, for brushing on the grill rack
6 Kaiser rolls, split
6 red leaf lettuce leaves
6 red onion slices, separated into rings



Preheat a gas grill to medium-hot or prepare a medium-hot fire in a charcoal grill

To make the Green Goddess Aioli, combine parsley, scallions, basil, garlic, anchovies, and cheese in food processor; process until paste-like
consistency. (Remove and reserve half for patties.) Add avocado, mayonnaise, and vinegar to remaining mixture; process until smooth. Cover and chill.

To make the patties, combine the beef, reserved green goddess mixture, sun-dried tomatoes, and salt in a large bowl, handling as little as possible.
Shape into 6 patties to fit the bun size.

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. Place the rolls, cut side down, on the outer
edges of the rack to toast lightly during the last few minutes of grilling.

To assemble the burgers, spread the Green Goddess aioli over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a generous sprinkling of cheese, and an onion slice. Add the roll tops and serve.

Makes 6 burgers