Summer Dream Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


4 ears of corn, in the husk
1 Tbsp. minced jalapeño pepper
3 Tbsp. coarsely chopped cilantro leaves
2 Tbsp. diced roasted red bell pepper
3 Tbsp. diced red onion
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
salt and pepper to taste
1 Tbsp. roasted garlic
1/4 c. chopped chipotle in adobo sauce
3/4 c. mayonnaise
2 1 1-2 lb. live lobsters (see Note)
salt and pepper to taste
3 Tbsp. melted butter
1 1/2 pounds ground chuck
2 tsp. salt
ground black pepper to taste
vegetable oil for grilling burgers
6 Ciabatta rolls
12 avocado slices



Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.

To make the grilled corn relish: Remove all but the innermost layer of the corn husks, so that the kernels are visible through, but covered by, the last layer of husk. Snip off the visible silk from the tips of the ears of corn. Place corn directly on the preheated fire, turning and cooking until kernels make a dark outline in the husk and the husk is charred (this will take about 8-10 minutes). Transfer the corn to a tray, and remove the husk and silk and cool slightly. Cut kernels from the cob, place in a medium bowl, and combine with the jalapeño, cilantro, red pepper, red onion, lime juice, olive oil, and salt and pepper to taste. Refrigerate until it’s time to serve.

To make the chipotle mayonnaise: Mash the roasted garlic to a rough puree; combine with chipotle in sauce and mayonnaise in a small bowl and set aside to allow the flavors to blend.

To prepare the lobsters: Return the heat of the grill to high. Split the lobsters in half lengthwise by first plunging a knife into the body at the point where the shell forms a “T”, moving the blade toward the head to split, and then cutting through the body toward the tail, making sure to cut all the way through. Remove the stomach, intestinal tract and green tomalley with a spoon. Whack each of the claws with the back of the knife to make a small opening (this will help the claws, which take longer to cook, to cook more quickly). Salt and pepper the tail meat, and then brush some of the melted butter on the lobster halves. Place lobsters on the grill shell-side up. Cover and grill about 2 minutes. Turn them over, tent the claws with aluminum foil to accelerate cooking, brush the tail meat with more melted butter, cover and cook, another 5-7 minutes, until the tail meat is creamy and opaque and the juices are bubbling. Remove from the heat to a tray, and when cool enough to handle, remove tail meat from the shell. Cut the tail meat into long pieces, and pull a large portion of meat from each of the claws. Set lobster meat aside near the grill to remain warm while the patties are cooking, and return the heat of the grill to medium-high.

To make the patties: Combine the ground chuck with salt and pepper in a large bowl. Handling as little as possible to avoid compacting, mix well. Divide into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to your preference, 5 to 7 minutes on each side for medium. During the last few minutes of grilling, place the rolls, cut side down, on the outer edges of the grill rack to lightly toast them.

To assemble the burgers, spread chipotle mayonnaise thinly on each ciabatta bottom, top with corn relish, a patty, an equal portion of the lobster pieces, a generous amount of the chipotle mayonnaise, and two avocado slices. Add the roll tops and serve.