New Kitchen Burger, ie Garlic herb burger with Olive bruchetta

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Ingredients for the Olive Bruchetta burger garnish
1/4 c each, green, and black olives, without pits
1/4 c. sweet red pepper, grilled and de skinned
1/4 c. evoo (extra Virgin olive oil)
Ingrediants for the Burger
2 lbs sirloin, ground
1/2 lb ake s, torn into small pieces
1 1/2 tsp each fresh oregano and thyme, finely chopped
2 tsp parsley, finely chopped
3 large cloves of garlic, pressed
2 tsp salt
1 tsp black/white pepper mixture, coarsly ground
6 Ciabatta rolls, split
4 tbsp olive oil, for brushing ciabatta
Other Topping
1 lb of fresh arugula, washed and left whole



It is best to prepare and refrigorate the olive bruchetta ahead of time. Do so by adding green, brunett and black olives to a blender or food processor. Combine with the sweet red pepper and the evoo ( extra virgen olive oil). Blend until mixture is coarsly chopped. Scrape side of blender or food processor, put mixture in container and refrigorate until needed. Burger prep. 1. Put Ground sirloin into large bowl and add torn ake s, oregano, thyme, parsley, garlic, salt and black/white pepper mixture.Turn over meat until all ingrediants are well blended but be careful not to overhandle the meat by squeezing or patting to hard. 2. Form meat into 6 patties. 3. Place patties on medium to high heat, grill and cook burgers until medium rare. Be careful to turn them only once during cooking. 4.Durning the last few minutes of burger cooking brush the split ciabatta rolls with olive oil. Warm the rolls beside the burgers until slightly browned. 5. Put Ciabatta rolles on serving platter and top with grilled burger patties. Add a few spoonfulls of the premade olive bruchetta and a handfull of arugula leaves.