Grilled Burger au Poivre

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Avocado Mayonnaise
2/3 cup mayonnaise
1 California avocado, pureed
1 tablespoon Olive oil
1/4 cup minced shallots
2 teaspoons minced fresh garlic
30 ounces ground Buffalo
1/4-cup Pinot Noir
1/8 cup lightly packed fresh thyme
1 tablespoon Dijon Mustard
1 tablespoons green peppercorns, chopped
Vegetable oil, for brushing on the grill rack and peppers
3 assorted peppers, roasted and sliced 1 tablespoon butter melted 6 Kaiser rolls 6 red leaf lettuce leaves



Directions 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. 3. Heat the olive oil in small fire-proof skillet on the grill rack. Add the onion and garlic and sauté until soft, about 5 minutes. Remove from the heat and set aside. 4. Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly oil the skin 5. Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred. 6. To make the patties, combine the ground beef, Pinot Noir, thyme, onion, green peppercorns, and shallots, in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 7. 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. During the last few minutes of cooking, butter the roll, and place them, cut side down, on the outer edges of the rack to toast lightly. 8. To assemble the burgers, spread the mayonnaise over the insides of the rolls. Starting on the bottom, place a lettuce leaf, a patty, assorted peppers, the top roll and serve. Makes 6 burgers