Moist and Meaty Martini Burgers with Olive-Studded Gin Sauce on a Savory Toasted Bolero Roll

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


4 cloves finely minced garlic, divided ( 2 for marinade, 2 for sauce) 3 Tbsp. plus ½ cup gin (3 Tbsp. for marinade, ½ cup for sauce)
1 Tbsp. vermouth
6 Tbsp. olive oil, divided (1 Tbsp. for marinade, 1 Tbsp. for sauce, 4 Tbsp. for rolls)
2 tsp. lemon zest, divided (1 tsp.for marinade, 1 tsp. for sauce)
2 tsp. salt, divided ( ½ tsp. for marinade, 1 ½ tsp. for meat)
1 ½ tsp. fresh-cracked black pepper, divided ( ½ tsp. for marinade, ½ tsp. for meat, ½ tsp. for sauce)
2 lbs. fresh ground chuck beef
1 small onion, chopped
3 cups low-sodium beef broth
1 Tbsp tomato paste
1/3 cup coarsely chopped pimento-stuffed martini olives
2 Tbsp. heavy cream
6 oblong bolero rolls
vegetable oil for brushing grill
4 cups of tender mixed lettuce greens
juice of 1 lemon



Start Fire (Note: after cooking the olive-studded gin sauce, additional coals will need to be added to bring the fire back up to temperature for cooking the hamburgers, as noted below) Start coals in grill. (I use a Weber Smoky Joe). Make individual loose balls of 6 newspaper sheets and place them in bottom of grill. Put charcoal screen on top. Pour a mound of charcoal onto screen. Light the newspaper. When coals are very hot and covered in ash (about 25 minutes), spread them out and put the grill tray on top. While the coals heat, make the marinade and hamburger patties. Marinade In a shallow pan that will hold 6 oblong hamburgers patties, mix together 2 cloves minced garlic 3 Tbsp. of the gin 1 Tbsp. vermouth 1 Tbsp. olive oil 1 tsp. lemon zest ½ tsp. salt ½ tsp. fresh-cracked pepper Set aside. Hamburgers In medium bowl mix 2 Lbs. Ground chuck beef 1½ tsp. salt ½ tsp. fresh cracked pepper Lightly form mixture into 6 equal ½ inch thick oblong patties, being careful to not over-work the meat. Place patties in pan holding the marinade, turning them gently to coat. Cover and set in cooler or refrigerator. Olive-studded Gin Sauce When the coals are hot, heat a medium sized grill-safe sauté pan. Add 1 Tbsp. olive oil Saute until softened and just turning golden, about 4 minutes 1 chopped onion Stir in and cook for 1 minute Remaining 2 cloves of minced garlic Add 3 cups of low sodium beef broth Remaining ½ cup gin Continue cooking over medium heat, stirring occasionally, until reduced to 2 cups, about 30 minutes. After sauce has reduced, stir in 1 Tbsp. tomato paste 1/3 cup chopped pimento olives Remaining 1tsp. lemon zest Remaining ½ tsp. black pepper Continue reducing the sauce over medium heat until sauce is thick enough that you can see the bottom of the pan when you pull your spoon through, about another 15 minutes. The olive gin sauce should be very thick and chunky looking. Stir in 2 Tbsp. heavy cream Cover, and set aside away from direct heat to stay warm. Refuel Fire Add more coals to bring fire back to a very hot temperature, about 20 minutes. Prepare Bolero Rolls In a small bowl, whisk together 4 Tbsp olive oil 2 Tbsp. of the finished olive gin sauce Split the bolero rolls and brush lightly with the mixture. Set aside. Cook Hamburgers and Heat Rolls When grill is very hot brush it with vegetable oil and place the hamburgers on it. Cook them for about 3 to 4 minutes, and then turn them over to cook for another 3 minutes. While the burgers continue cooking, place the bolero rolls on the grill, brushed side down, to toast for about 2 minutes until golden crispy. Assemble Hamburgers Place the toasted roll bottoms on a serving platter, placing a hamburger on each one. Put a generous mound of tender salad greens on the hamburger and drizzle lightly with lemon juice. Slather about 3 Tbsp. of the olive gin sauce on the toasted side of the roll top, and place on top of the salad greens.