Pairs well with:


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


Parmesan – Basil Mayonnaise
1 C Fresh Parmesan Cheese (grated)
1 Tbl. Fresh Basil (cut fine)
1 Clove Fresh Garlic
½ – ¾ C Mayonnaise
¼ C Sliced Black Olive
1 teas. Fresh Ground Pepper (divided)
¼ teas. Sun dried Tomatoes (chopped)
2 ½ lbs. Grassfed Beef (fresh ground) 80% lean
½ C Onion (finely chopped)
2 Cloves Fresh Garlic (minced)
1 1/2 teas. Celtic Sea Salt (divided)
5 Tbls. Lemon Olive Oil (divided)
½ lb. Portabella Mushrooms (sliced)
6 Focaccia Bread (sliced)
1 Red Onion (sliced thin)
1 C Mixed Greens



PREPARATION Make the Parmesan- Basil Mayonnaise by placing the parmesan cheese in a small bowl. Take leaves of fresh basil and roll together lengthwise. With a sharp knife cut the rolled basil leaves into ribbons. Measuring approximately 1 Tablespoon add basil to the cheese. Mince fresh garlic and add to cheese. Add mayonnaise, sliced black olives, 1/8 teas. of the fresh ground pepper. With a sharp knife thinly slice the sun dried tomatoes and add to the bowl. Stir to mix and set aside in the refrigerator. To make the patties purchase 2 ½ lbs. freshly ground Grassfed chuck or grind your own. Place beef in a large pan. Finely chop onions in a food processor or by hand and add to the beef. Mince fresh garlic and add to beef. Add 1 teas. salt and ½ teas. pepper. Mix all ingredients thoroughly but handle gently, not over mixing. Form into 6 large patties by hand and place on a pan until the grill is prepared. Drizzle 1 tbl. lemon olive oil over sliced mushrooms. Sprinkle with the remaining salt and pepper. Set the mushrooms aside while you prepare the grill and start the burgers. When the grill is heated brush oil on the grill grate. Place the patties on the grill grate and cover the lid. Grill burgers over medium heat, turning only once and avoiding pressing the burgers. Cook until done the way you like them, planning on 5-7 minutes on each side for medium. Remove patties from the grill and place under aluminum foil to keep warm and moist. When you turn the burgers add the mushrooms to the grill. Grill mushrooms until the burgers are done turning once and place on a tray with burgers. Slice the focaccia bread or Italian flat bread and lightly brush with 2 tbl. of the remaining olive oil. Place the bread halves on the grill until toasted. While toasting the bread slice the red onion and place the mixed greens and parmesan mayonnaise nearby. To assemble the burgers, place the heated, sliced bread on a plate. On one half put the burger and top with 2 small slices of portabella mushroom. Top with mixed greens and the thinly sliced red onion. Spread the parmesan mayonnaise on the other half of the bread. Serve immediately.