Rocky Mountain Burger

Pairs well with:

Cabernet Sauvignon

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


1 cup mayo
1/2 cup ketchup
1/2 tsp cayenne pepper
1 5.2 oz package of herb/garlic cream cheese
1/2 cup Feta cheese
2lbs ground sirloin
2tsp salt
2tsp black pepper
1/4 cup Cabernet
Vegetable oil for brushing on grill rack
6 1/4 inch Kaiser rolls split
24 fresh cilantro leaves
12 endive leaves
1 tbs softened butter
6 thin slices of red onion



Prepare a medium-hot fire in a charcoal grill with a cover,or preheat a gas grill to medium-high. To make the Cayenne Mayo sauce, combine the mayo,ketchup, and cayenne pepper in a small bowl and mix well. Cover and refridgerate until needed. Then combine the Boursin and Feta cheese in a small bowl and leave out to soften until time to assemble the burger. To make the patties, combine the sirloin, cabernet, 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 into patties to fit the rolls. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack,cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly. During the last minute of cooking, lightly brush the endive with softened butter and place on the grill until warm. To assemble the burgers, stir the cheese mixture and spread the inside of the top roll to completely cover from edge to edge. On each bottom roll place a patty, remove the sauce from the refridgerator and pour 1 tbs over each patty, place an onion slice, 4 cilantro leaves,and 2 endive leaves, add the roll tops and serve.