Mediterranean Tapenade Burger with Lemon Cilantro Mayonnaise


Lemon Cilantro Mayonnaise
1 egg
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
½ cup corn oil
½ cup olive oil
½ teaspoon salt
½ teaspoon sugar
½ cup fresh cilantro

1 ½ pounds ground beef
1 cup fresh bread crumbs
½ cup pitted black imported olives, chopped
1 tablespoon capers, chopped
2 garlic cloves, minced
Juice of ½ lemon
2 teaspoons anchovies, chopped
2 tablespoons Sutter Home Merlot

Vegetable oil, for brushing on the grill rack
6 hamburger buns



Preheat gas grill to medium-high.

To make the lemon cilantro mayonnaise, combine the eggs, lemon juice, and mustard in a food processor and process for 15 seconds. With the machine running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer to a bowl. Lightly fold in salt, sugar and cilantro. Set in refrigerator.

To make the patties, combine the beef, bread crumbs, olives, capers, garlic, lemon juice, anchovies and merlot in a large bowl. Mix well. Divide the mixture into six equal portions and shape into patties.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the lemon cilantro mayonnaise over the cut sides of the buns. Place a patty into each bun and serve.

Makes 6 burgers.