Lemon Prosciutto Arugula Burgers

Pairs well with:


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


Lemon Mayonnaise
1/2 cup mayonnaise
Juice of one lemon
1 teaspoon freshly grated lemon zest
1 1/2 pounds ground chuck
3 tablespoons Zinfandel
3 shallots, finely chopped
¼ teaspoon black pepper
¼ teaspoon salt Arugula Salad
1/3 pound very thinly sliced prosciutto
1 bunch arugula, washed and dried, stems removed
2 ounces Parmigiano Reggiano cheese, shaved into long, thin slices with a vegetable peeler
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 French bread rolls, split
6 thick slices of tomato



Directions To make the lemon mayonnaise, mix together mayonnaise, lemon juice and lemon zest in a small bowl. Cover and refrigerate until serving. To make the patties, combine the beef, Zinfandel, shallots, pepper and salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions into patties. Cover and refrigerate until cooking. To make the salad, arrange prosciutto, arugula and Parmigiano Reggiano cheese into a medium bowl. Drizzle with lemon juice and olive oil then sprinkle with pepper. Toss gently. *Note: Do not make the salad until you are ready to serve the burgers. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the lemon mayonnaise over the cut sides of the rolls. On each roll bottom, place a patty, a slice of tomato, and then heap arugula salad on top. Add the roll tops and serve. Makes 6 burgers