St. Tropez Burger du Soleil

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


½ cup pine nuts
5 cloves garlic, minced, divided
1 cup basil leaves, packed lightly
½ cup sun-dried tomatoes
3 teaspoons kosher salt, divided
6 tablespoons Colavita Extra Virgin Olive Oil, divided
2 lbs. ground chuck
1 (1 oz.) envelope Au Jus seasoning mix
1 ½ tablespoons herbes de Provence
1/3 cup water
1 tablespoon fresh squeezed lemon juice
2 teaspoons lavender honey
1 teaspoon Grey Poupon Dijon mustard
2 cups mixed spring greens
6 French bread rolls, split
8 ounces soft, spreadable goat cheese (preferably Montrachet)



Prepare a grill for medium heat direct cooking. Place a small sauté pan on the grill rack. Add the pine nuts and toast, tossing frequently until lightly golden brown. In a small food processor fitted with a metal blade, combine the toasted pine nuts, 3 cloves garlic, basil, sun-dried tomatoes and 1 teaspoon kosher salt. Pulse until mixture is finely minced. With the motor running, stream in 4 tablespoons olive oil. Set mixture aside. In a large mixing bowl, combine the ground chuck, remaining garlic, remaining kosher salt, Au Jus seasoning mix, herbes de Provence and water. Mix well. Shape into 6 patties. Chill until ready to grill. In a medium mixing bowl, whisk remaining olive oil, lemon juice, lavender honey, and Dijon mustard. Add spring greens and toss lightly. Set aside. Place burgers over direct heat and grill for 6-8 minutes per side or until desired doneness. Toast French bread rolls over grill for 1 minute or until lightly crisped. To assemble burgers, divide the goat cheese into six equal portions and spread over the bottom half of each French roll. Place a grilled patty on the bottom half of each roll. Top with a spoonful of the spring greens mixture. Spread a generous portion of the reserved basil mixture evenly over the top half of each French roll, and place on the top of the burger assembly. Appréciez!