Herbaceous Ham & Cheeseburgers with Sage Aioli & Salsa

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.


1/2 cup good quality mayonnaise
2 teaspoons minced garlic
2 tablespoons fresh sage chiffonade
1 tablespoon fresh lemon juice
6 – 1/2" slices vine-ripened tomato
6 – 1/2" slices sweet yellow onion
4 Hot Dill Pickle spears
2 cloves minced garlic
1 tablespoon grated lemon zest
1 teaspoon kosher salt
2 tablespoons Colavito Extra Virgin Olive Oil
2 pounds ground chuck
1 1/2 tablespoons Grill Seasoning
2 teaspoons kosher salt
Vegetable Oil for brushing on grill rack
18 thin slices rosemary ham
6 tablespoons Grey Poupon Dijon Mustard
12 thin slices Dill Haavarti cheese
6 Kaiser rolls
6 ounces spring mix of baby greens



DIRECTIONS: Preheat a gas grill to medium-high or prepare a medium hot fire in a charcoal grill with cover. For sage aioli combine the mayonnaise, garlic, sage and lemon juice in a bowl. Set aside to bring to room temperature. To prepare the salsa, finely dice the tomatoes on a cutting board and transfer to a medium bowl by hand while gently squeezing out most of the juice and seeds. Sprinkle with a pinch of kosher salt. Add finely diced sweet onion, finely diced pickles and mix with a fork. Make a pile of the minced garlic, grated lemon zest and kosher salt on a cutting board and integrate by coarsely chopping with a chef's knife. Add to vegetable mix and finish by coating all with the olive oil and mixing well. Mix again before serving. For six 1/3 pound patties, place the ground chuck in a large bowl and mix with the kosher salt and grill seasoning mix, handling lightly and briefly. Form 6 same sized meat balls and flatten between 2 waxed paper sheets with light pressure from a small plate. Pat edges to conform to roll size. Brush the clean, hot grill rack with vegetable oil and place the patties on the rack, cover and grill 5-6 minutes on each side, turning only once, for a burger just pink in the center. Allowing 3 slices of ham per burger, spread mustard lightly on ham and place on patties 2 minutes before done. Top with 2 cheese slices each 1 minute before done, keeping covered for quick melting. Remove patties from grill and place in a single layer on a large platter and cover with aluminum foil. Place sliced Kaiser rolls brushed with olive oil around perimeter of grill to toast lightly. To assemble, spoon 1-2 tablespoons of the salsa on the botton half of the cut side of the roll, a handfull of the baby greens, then the ham & cheese topped patty. Spread 1 tablespoon of the sage aioli over the cut side of the top half of the roll, crown the burger and serve.