Patagonian Chimichurri Burgers

Ingredients

Chimichurri Paste
2 densely packed cups parsley sprigs
4 tablespoons white wine vinegar
4 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons fresh oregano
8 cloves garlic, peeled
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Patties
1 1/2 pounds lean ground sirloin
1/2 pound lean ground lamb
3 tablespoons Sutter Home Merlot
1 egg
2 teaspoons finely chopped shallots
2 tablespoons chopped walnuts
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 slices aged gruyere cheese
6 large seeded sandwich rolls, split
3 cups coarsely chopped fresh baby greens

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the chimichurri paste, combine parsley, vinegar, olive oil, oregano, garlic, salt, and pepper in a food processor or blender. Blend until garlic is chopped into roughly 1/4 inch pieces. Scrape the paste into a 10-inch nonstick, fire-proof skillet, and place on the grill rack. Simmer the paste for 10 to 15 minutes, stirring regularly, until garlic becomes translucent. Remove the pan from the grill and set aside. To make the patties, combine the sirloin, lamb, merlot, egg, shallots, walnuts, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium-rare. During the last minute of cooking, top each patty with a cheese slice. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the chimichurri paste sauce over the cut sides of the rolls. On each roll bottom, place a 1/2 cup of the chopped baby greens and a melted cheese covered patty. Add the roll tops and serve. Makes 6 burgers