Stuffed Roasted Pepper Burger w/ Avocado & Spinach Pesto


Roasted Peppers:

3 Sweet Red Peppers
3 Poblano Chile Peppers


3 Pounds Ground Chuck
3 Minced Fresh Garlic Cloves
¼ Cup Sutter Home Merlot Wine
2 Teaspoons Sea Salt
2 Teaspoons Black Pepper
2 oz Grey Poupon Mustard
4 oz Asiago Cheese, sliced thin
2 Sweet Red Peppers
2 Poblano Chile Peppers

Roll Spread:

½ cup Colavita Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper

Garlic/ Spinach Pesto:

1 Roasted Sweet Red peppers (from above)
1 Roasted Poblano Chile Peppers (from above)
3 Fresh Garlic Cloves
1/8 Cup Colavita Olive Oil
3 oz Pre-Washed Baby Spinach
2 Tablespoons Sutter Home Merlot Wine
2 large diced Avocados

Non-Stick Steak Basket
Olive Oil Mixture for Brushing Rolls
6 Large Ciabalta Rolls (Restaurant Style)




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to
medium – high.

To prepare roasted peppers, wipe with damp paper towel, place whole peppers on grill until skin is evenly charred, approximately 7-9 minutes, Pablanos take less time, 4-5 minutes. Remove from heat and place on paper plate to cool slightly. Peel away skin, remove stem and seeds, slice lengthwise in ½ inch pieces and set aside.

To make patties, combine the beef, garlic, wine, salt, pepper and Grey Poupon in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the rolls.

To stuff the patties, place 6 patties on Parchment paper, place sliced cheese (which has been divided equally) on the patties then layer remaining roasted peppers (divided evenly) Cover with the other half of the pattie and fold over all the edges of burgers by pinching together, making sure to seal edges completely. Place each pattie in the steak basket.

Place the steak basket on the rack, cover and grill until browned on the bottoms, 4 to 6 minutes. Turn the patties and continue grilling until done to preference, about 5 to 7 minutes, longer for medium. During the last few minutes of cooking, brush the oil mixture evenly over the cut side of the rolls. Place the rolls on the outer edge of grill rack; cut side down, to toast lightly.

To make Pesto, take remaining pre- roasted peppers, garlic cloves, spinach, and wine, put into food processor, mix while slowly drizzling in the Colavita Extra Virgin Olive Oil (this will keep the pesto thick). Fold in the diced avocados

To assemble the burgers, carefully place the burger on the bottom half of the roll, spread equal parts of the pesto on the top half of roll. Add the roll tops and serve.

Makes 6 Burgers