Lake side Burger

Pairs well with:


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


1/2 pound ground sirloin
1/4 t salt
1/2 t black peppercorns
1 T unsalted butter
2 poppy seed onion buns
1 ripe avocado
1 small red pepper
1 small red onion
1/2 c alfalfa sprouts
Herb mayo
3 T Mayonnaise
1/2 T basil
1 T parsley
1 t fresh lemon juice
1/4 t black peppercorns
dash salt to taste



1. First, take the ground sirloin and add the salt. Then with a mortar and pestle grind the black peppercorns until finely ground. 2. Second, with your hands mix the meat and seasoning mixture for 30 seconds. Form the meat into two 1/4 pound burgers. Set in the refridgerator. 3. Third, thinly slice the red pepper, avocado and red onion. Reserve for later. Then take the fresh squeezed lemon juice and whisk into the mayo. Mince the basil and parley and add to the mayo. Season with salt and pepper and mix. Set in refridgerator to set up. 4. Fourth, turn the gas grill on medium heat and place the burgers on the grill. Cook on each side for five minutes until a temperature of 150 degrees or medium doneness. Meanwhile, place the buttered buns on and cook for three to four minutes until golden brown. Shut the grill off and take the buns and burgers in side to compose. 5. Lastly, take the buns and spread the herb mayo onto them. Place the burgers on the buns with the red onion, red pepper, avocado and alfalfa sprouts and enjoy this Lake side burger by the lake side.