The Mystic Medley Burger
Pesto Mayonnaise: 4 tablespoons pesto
concentrate, 5 tablespoons mayonnaise
Stuffed Patties: 1 1/3 pounds ground chuck, 1 1/3 pounds ground sirloin, 1/3
cup Pinot Noir wine(Sutter Home),3/4 cup of kalamata olives(minced),1/3 cup red onions(minced), 5 sprigs of fresh tarragon(pre-seperated and chopped), 1 1/2 tablespoons ground cumin, 2 tablespoons freshley ground black pepper, 1 1/2 tablespoons Kosher salt. Patty Stuffing: 1 1/2 cups marinated
artichoke hearts (chopped), 12 ounces
Sweet Piquante Relish: 1 cup marinated
sweet Piquante peppers(minced)
Vegetable oil for brushing on the grill
6 (4 1/2 inch) soft Kaiser rolls, horizontally sliced
6 loose cups washed and dried baby spinich leaves
To make pesto mayonnaise, combine 4 tablespoons of pesto concentrate to 5
tablespoons of mayonnaise. Mix ingredients thoroughly in a small mixing bowl. Cover and refrigerate until assembling burgers.
Prepare a medium-hot fire in a charcoal
grill with a cover, or preheat a gas grill to medium high.
To make stuffed patties, combine the ground chuck,ground sirloin, Pinot Noir wine,kalamata olives(minced),red onion(minced),fresh tarragon
(pre-seperated and chopped),ground cumin, freshley ground black pepper,and Kosher salt in a large mixing bowl.
Mix long enough to combine all the
1 minute.Handling the mixture as little
as possible to avoid compacting.
Divide mixture into 6 equal portions.
Then on sheet of wax paper divide
one portion into two portions. Form one
half of the two portions to make the first half of the patty, making it about the size of the Kaiser roll or slightly
larger, make a dimple in the first half of the formed patty to fit the stuffing-
a 1/4 of a cup of marinated artichoke hearts(chopped) and a 2 ounce square of
Fontina cheese. If the cheese is to big to fit the patty, cut into cubes. Add
stuffing to the dimple in the first formed patty. Form the second half of the
portion to make a patty, place the second
patty over the first filled patty.Then
press the edges of the patties together
so they are sealed. Repeat process six
When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once. Approximately 5 minutes
on each side for a medium burger. Do not
press down on patties, they may split.
When the patties are cooked, remove from
the grill and cover. Do not stack the
burgers they may still split. Place the rolls horizontally cut side down on the
grill, toast until lightly brown(approx-
imately 1/2 minute to 1 minute)
To assemble burgers, spread 2 1/2 tablespoons of the sweet Piquante
relish on the bottom of each Kaiser roll,
a stuffed patty, approximately one cup
of washed and dried baby spinich leaves
loosley packed, spread 1 1/2 tablespoons,
pesto mayonnaise, to each of the top halves of the Kaiser rolls. Add Kaiser top to burger. Serve.