The “Bones” Burger



1 egg yolk
½ cup Dijon mustard
3 tablespoons sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup raspberry balsamic vinegar
1 ½ cups olive oil (not extra virgin)

Pistachio Tapenade

2 cups roasted pistachio nuts deshelled
1 clove of garlic
1 Tablespoon fresh chopped basil
2 Tablespoons fresh chopped parsley
2 teaspoons lemon juice
1 shallot chopped
½ teaspoon salt
½ teaspoon minced lemon peel
¼ cup extra virgin olive oil

2/3 lb. Ground sirloin
2/3 lb. Ground chuck
2/3 lb. Ground round
1 Tablespoon salt
1 Tablespoon fresh ground pepper
2 Tablespoons Sutter Home Cabernet Sauvignon
2/3 cup crumbled Maytag blue cheese
2 cloves garlic chopped
¼ cup of Fresh Basil chiffonade

1 Head Boston Bibb Lettuce
¼ teaspoon of fresh ground cinnamon
Juice of 1 lemon
1 Granny Smith Apple Cored and cut into thin slices (preferably using a mandolin)
6 whole wheat kaisers rolls sliced
Oil to lubricate the grill



To make dressing combine in a mixing bowl the egg yolk, Dijon mustard, sugar, dried oregano, dried basil and balsamic vinegar and whish together once combined drizzle in olive oil while continually whisking. Once combined cover with plastic wrap and place in refrigerator until sandwich is put together

To make pistachio tapenade place pistachio nuts, clove of garlic, basil, parsley, shallot, lemon peel and salt in food processor and pulse three times, then drizzle in olive oil while pulsing three more times. Move to a bowl and put aside until sandwiches are put together.

To make burgers combine in a bowl ground sirloin, ground chuck, ground round, salt, pepper, Cabernet Sauvignon. Mix the ingredients and make 12 patties equal in size. In a separate bowl combine Maytag blue cheese, chopped garlic and basil into six patties. Place blue cheese patties on top of six of the burgers then place the other burger on top and seal the two burger patties around the blue cheese patties to create 6 patties. Place small thumbprint in top and bottom of each burger to prevent burgers from swelling up.

To cook burgers preheat gas grill to 450 degrees then brush grill rack with oil to prevent burgers from sticking and place burgers on grill, cook for 6 minutes and then turn burgers to other side and cook for 6 more minutes at 450 digress. Take burgers off grill and put aside on a plate to rest for 10 minutes. While burgers are resting place Kaisers on grill face down for 60 seconds to toast. Take buns off grill.

To prepare apples squeeze the juice of a lemon into a bowl and then wash, decore and slice the granny smith apple into thin slices using a mandolin. Brush the 6 biggest apple slices with lemon juice on both sides using a pastry brush to keep apple from browning. Next lightly dust each side of the apple slices with the cinnamon.

To prepare the Boston Bibb Lettuce remove the core and break down into 12 leaves in a bowl and then spoon on 6 tablespoons of dressing and toss the leaves to coat.

To build the burgers take the bottom of the Kaiser and place two leaves on each bottom, place burgers on top of the lettuce leaves. Place one apple slice on top of each of the burgers, then take the top of each Kaiser and evenly spread 1 Tablespoon of the pistachio tappenade on each top. Place the tops on the burger, slice the sandwiches in half and enjoy.