Pecan-Crusted Sambal Burgers with Chimichurri Sauce

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.


1/2 cup packed cilantro, chopped
1/4 cup Sambal Oelek chili paste
1 tablespoon Cajun seasoning blend
4 cloves garlic, minced
1 teaspoon kosher salt
2 pounds ground chuck
2 cup pecans, finely chopped
4 cloves garlic, sliced
3/4 cup packed flat leaf parsley
1/4 cup packed cilantro
1/4 cup red wine vinegar
2 shallots, sliced
2 tablespoons fresh oregano
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
3/4 cup Colavita Extra Virgin Olive Oil
12 slices thick-cut black pepper bacon
2 sweet yellow onions, thinly sliced
1 teaspoon salt
1/4 cup Colavita aged balsamic vinegar
5.2 ounces Boursin Garlic and Fine Herb Gournay cheese, softened
3 tablespoons Grey Poupon Dijon mustard
2 medium avocados, sliced
2 shallots, sliced
2 T. honey
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil, for brushing the grill rack
6 whole wheat hamburger buns, sliced
3/4 pound artisan Monterey Jack cheese, sliced
6 romaine lettuce leaves
3 Roma tomatoes, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the patties, combine the cilantro, sambal, seasoning blend, garlic and salt in a large bowl. Mix well. Add the ground chuck and handle as little as possible to combine ingredients. Shape into 6 equal size patties. Roll each patty in the pecans and gently press to lightly crust all sides. Cover the patties with plastic wrap and set aside.

To prepare the chimichuri sauce, combine the garlic, parsley, cilantro, vinegar, shallots, oregano, red pepper flakes and salt in a food processor. Pulse until roughly chopped. Add the olive oil and process until the sauce is emulsified. Place in a medium bowl and set aside.

To prepare the bacon and onion spread, heat a fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Drain most of bacon fat from skillet, leaving 2 tablespoons in the skillet. Add the onions, salt and vinegar. Cook until the onions are tender and caramelized, about 15 to 20 minutes. Stir often. Remove from heat and crumble bacon over onions. Cover with foil to keep warm.

To prepare the mustard spread, mix cheese and mustard together in small bowl. Set aside.

To prepare the guacamole, combine the avocados, shallots, honey and lime juice in a food processor. Pulse until roughly chopped. Set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack and cook until done to preference, approximately 4 minutes per side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill rack to toast lightly. During the last minute of cooking, place the cheese slices on each patty to melt.

To assemble the burgers, spread 2 tablespoons of the mustard spread on the cut side of each bun bottom. Add 1 romaine lettuce leaf, 2 or 3 tomato slices, an equal portion of the bacon and onion spread, followed by the patty, a liberal amount of the Chimichurri sauce and 2 tablespoons of guacamole. Add the bun top and serve.

Makes 6 burgers