Snippy Chef’s Beef Burger

Pairs well with:


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


3 lbs. Regualar Ground Chuck (20% fat)
2-3 large parsips, sliced lengthwise.
1 large Burmuda Onion, sliced crosswise
2 large carrots, peeled and julienned
1 Bulb Elephant Garlic, peeled and each clove sliced thinly
1/2 lb. sliced Gruyere cheese
Olive oil for cooking and brushing the grill
Salt and pepper to taste
1 small jar of pickled capers
6 Large potato rolls



Re: pickled capers-Take them out of the brine, rub dry with a paper towel and put in a small bowl with two tablespoons of olive oil. At this point all vegetables should be brushed with olive oil, wrapped in tinfoil and set aside until their cooking time. Prepare the meat: Add two tablespoons of salt and one teaspoon of black pepper to the ground chuck, work with the hands to mix well. Form 6 patties and set aside. Brush oil on the grilling rack of a hot ( about 450 deg.) charcoal or gas grill. Be sure that the grill is tight enough so that the smaller vegetables won't slip though. Use a sturdy sheet of aluminum foil to prevent this if necessary. Place vegetables on rack and begin cooking turning them every 2-3 minutes to prevent burning (some charring is ok) Vegetables should cooked for about 10-15 minutes until nicely done but still crunchy. Place beef patties on the grill and cook for about 6-8 minutes for medium rare, turning (but not pressing!) to develop a nice dark surface. One minute before burgers are done, place one slice of Gruyere on each and let it melt. Remove burgers and place them on sliced potato rolls that have been brushed with olive oil. Spoon the capers onto the melted cheese and top each burger with a healthy amount of grilled vegetables. Top the burger with the other half of the potato roll and serve.