Roasted Tomato Basil Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


6 roma tomatoes, cut into 1/4 inch slices
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
2 pounds ground chuck
1 red onion, minced
1/4 cup chopped basil leaves
1/4 cup Cabernet Sauvignon
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
vegetable to brush grill rack
6 hamburger buns, halved
12 ounces goat cheese
18 basil leaves



Preheat a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make roasted tomatoes, place the sliced tomatoes on a large piece of heavy duty aluminum foil. Pour olive oil and salt over tomatoes. Fold over all 4 sides of aluminum foil, to make it impossible for juices to drip out of foil. When grill is ready, place foil packet on grill rack and cover for 20 minutes. After tomatoes are done, pour tomatoes and juices into a bowl and reserve for later use. To make the patties, combine the ground chuck, onion, basil, Cabernet Sauvignon, garlic, salt and pepper. Divide the mixture into 6 equal portions and form into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4 – 5 minutes per side. During the last few minutes of cooking, place the buns, cut side down on the outer edges of the rack to toast lightly. After buns are lightly toasted, spread 2 ounces of goat cheese on each bun bottom. To assemble the burgers, place a patty on each bun bottom. Top patty with 3 basil leaves and equal portions of tomato mixture. Add the bun tops and serve.