Sour Cream Burgers with Flame- Kissed Onions and Roasted Red Peppers

Pairs well with:


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


1 head of garlic
1 tablespoon of Colavita extra virgin olive oil
2 pounds of ground chuck
1/2 cup of sour cream
1/2 cup of plain bread crumbs
3 teaspoons Greek seasoning
1/2 teaspoon course salt
1/4 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper
Vegetable oil, for brushing the grill rack
1 large yellow onion, sliced into 6 thick slices
3 tablespoons of mayonaise
6 French style sandwich rolls, split
6 ounces of havarti, sliced
1 jar of roasted red peppers
6 cups of baby spinach



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To roast the garlic, cut the top off of the head of garlic, drizzle the olive oil inside, then wrap with foil. Place on the grill rack and cover. Cooking time will be about 30 minutes. To make the patties, combine the beef, sour cream, bread crumbs, Greek seasoning, salt, black pepper and red pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. After you take the garlic off of the grill, brush the grill rack with oil. Place the onion slices on the edge of the rack, then place the patties on the center of the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and onion slices and continue grilling until onions are browned and patties are cooked to preference, about 5 minutes longer for medium. After turning the patties and onions make a garlic roasted mayonaise spread by first spooning the mayonaise into a small bowl. Next, squeeze the head of garlic from the bottom and the cloves will come out. Mix those with the mayonaise and set aside. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place equal amounts of havarti on the roll bottoms then top each with a patty, onion slice, equal amounts of red peppers and equal amounts of spinach. Spread the garlic mayonaise onto the cut side of the roll tops then place on top of the assembled burgers. Serve promptly.