Inspired by Chivito Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


3/4 cup mayonnaise
1/4 cup black olives, diced
12 slices thick-cut apple smoked bacon
1 cup finely chopped onion
1 clove garlic, minced
1 cup finely chopped green pepper
2 cups chopped fresh mushrooms
1/2 tsp salt
2 pounds freshly ground chuck (about 80% lean)
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp 3 tbsp vegetable oil, for brushing the grill
2 tbsp butter
6 large eggs
salt and pepper, as desired to season the eggs
6 Portuguese rolls, split
3 bottled roasted red peppers, but into 6 pieces to fit rolls
6 slices fresh tomato
6 crisp lettuce leaves



Blend together mayonnaise and olives; cover and chill. Preheat a gas grill to medium high heat. Heat a large, heavy nonstick fireproof skillet on the grill. Add bacon – cook until crisp. Transfer bacon to paper towels to drain, then reserve.
Drain all but 1 tbsp fat from the skillet; add onion, garlic, green pepper, mushrooms, and 1/2 tsp salt; saute until tender, about 5 minutes. Transfer halt of the mixture (reserve remainder for later use, keeping warm) to a large bowl and add the ground chuck, 2 tbsp salt and black pepper. With clean hands or a large sturdy spoon, mix gently but thoroughly, handling as little as possible to prevent compacting. Form into 6 equal sized patties sized to fit the rolls.
Brush the grill grate with vegetable oil. Place the patties on the rack, cover and cook, turning once, about 5 to 7 minutes on each side. Remove from grate, keeping warm.
Clean the skillet used for sauteing vegetables. Add the butter and place on the grill until melted; add the eggs and season as desired with salt and pepper, cooking sunny-side-up until yolks are cooked but still a bit runny.
Place rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread reserved mayonnaise mixture lightly over the cut sides of toasted rolls, place equal portions of the reserved warm vegetable mixture on each bread bottom, followed by a roasted red pepper slice, cooked beef patty, 2 bacon slices, 1 egg, a tomato slice, and a lettuce leaf. Add the bread tops and serve. Yield: 6 burgers.