Orange Garlic Burgers with Goat Cheese, Olive Salsa and Arugula

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.


1 navel orange
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, diced
3 Tbsp chopped fresh parsley
2 tablespoons olive oil
2 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon freshly grated orange zest
1/2 teaspoon chili powder
1 1/2 pounds ground beef (15% fat)
1/2 pounds ground lamb
9 ounces soft fresh goat cheese
6 teaspoons grated orange peel
12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
4 cups fresh arugula leaves, trimmed
3 Tablespoons Olive Oil



For salsa: Using small sharp knife, cut off peel and white pith from orange. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in red onion, olives, parsley, olive oil, garlic, paprika, cumin, and cayenne. Cover; chill at least 1/2 hour and up to 4 hours.

To Prepare Patties: In a large bowl toss together garlic, parsley, chili powder and zest. Add ground beef and toss with fork to distribute. Gently shape ground beef into six 1/2- to 3/4-inch-thick patties; allow to stand 20 minutes.

For Cheese: Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. Set aside.

To Grill: Prepare barbecue (medium-high heat). Sprinkle patties with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium.

Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 2 minutes per side. Spread cheese mixture over warm bread. Top cheese bread with arugula, then prepared patties, and using slotted spoon, top with salsa.