Salt & Pepper Sienna Burgers with White Bean Relish and Rosemary Butter

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Rosemary Butter:
6 tablespoons butter, softened
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh rosemary
1/2 teaspoon grated fresh lemon zest
1/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, drained
3 tablespoons Colavita extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons pressed fresh garlic cloves
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 tablespoon chopped fresh Italian parsley
1/4 cup coarsely ground black peppercorns
3 teaspoons kosher salt
2 pounds freshly ground Black Angus beef chuck
1/3 cup chopped sun dried tomatoes (not oil-packed)
1/4 cup chopped fresh Italian parsley
Vegetable oil, for brushing grill rack
6 poppy seed hamburger buns, split
1 1/2 cups baby arugula leaves
3/4 cup Parmigiano-Reggiano curls, cut with vegetable peeler



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the butter, mix all ingredients in a small bowl until blended. Set aside. To make the relish, combine all ingredients except for parsley in a medium fireproof saucepan and place on the grill. Bring to a simmer, stirring occasionally, until garlic is fragrant and beans are softened, about 5 minutes. Remove pan from the grill and mash beans coarsely with a wooden spoon; stir in parsley. Set aside. To make the patties, stir together the black pepper and 2 teaspoons salt in a small bowl; transfer to a plate. Place the beef in a large bowl; add the tomatoes, parsley, and remaining teaspoon salt. Handling the mixture gently to avoid compacting the meat, mix well. Divide into 6 equal portions and form the portions into patties to fit the buns. Dredge each patty on both sides with the pepper mixture to coat evenly. Brush the grill rack with oil. Place patties on the grill and cook 4 minutes; flip with a spatula and cook second side an additional 4 minutes for medium, or until cooked to preference. During the last few minutes of cooking, place the buns cut side down on the outer edges of the grill to toast lightly. To assemble the burgers, spread cut sides of the buns with rosemary butter. Arrange 1/4 cup arugula on each bottom bun, followed by a patty, an equal portion of relish, 2 tablespoons Parmigiano-Reggiano curls, and bun tops. Makes 6 burgers.