The Parisian Farmer’s Market Burger

Ingredients

Roasted Red Peppers and Onions
4 large red peppers, seeded and cut into quarters
2 large red onions, cut into ¼-inch thick rings
wine and vinegar marinade:
1 cup red wine vinegar
1 cup full-bodied red wine
3 chopped fresh bay leaves
2 teaspoons coarsely-ground black pepper
1 teaspoon kosher salt
2 finely sliced cloves of garlic
3 tablespoon coarsely chopped fresh rosemary
Patties
2 lbs ground chuck
2 teaspoons salt
1 ½ teaspoon finely-ground black pepper
3 tablespoons finely-chopped parsley
8 small coarsely-chopped artichoke hearts
2.5 oz herbed chevre
Vegetable oil for grill
12 strips of bacon
Rosemary Mayonnaise
2 tablespoons chopped parsley
1 cup mayonnaise
Marinade for the red peppers and onion
6 poppy seed crusty hamburger rolls

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the roasted red peppers and onions, arrange the peppers and onions in a 9 x 13 baking dish. Combine the red wine vinegar, red wine, bay leaves, pepper, salt, garlic and rosemary in a small bowl and whisk until fully mixed. Pour over red peppers and onions. Set aside. To make the patties, combine the ground chuck, salt, pepper and parsley in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. In a small bowl, mix the artichoke hearts and chevre. Returning to the meat portions, form each into a cupped patty, placing about two tablespoons of the artichoke mixture into the cup. Fold over the meat and form each portion into a patty sized to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the bacon in a large fireproof non-stick skillet and cook on the grill over high heat until crispy, about 5 minutes. Drain on paper towels. Place the red peppers and onions on the rack and grill until tender with char-marks just appearing, about 3 to 4 minutes on each side. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To make the rosemary mayonnaise, mix 4 quarters of the roasted red peppers, all but six slices of the red onion, 2 tablespoon of parsley, and 2 tablespoons of the rosemary, garlic, pepper and bay leaves mixture from the wine and vinegar marinade in a food processor until smooth. Fold into mayonnaise. Fold in ¼ to 1/3 cup of the wine and vinegar marinade into the mayonnaise. Split and lightly toast rolls on the grill To assemble the burgers: place a generous amount of the rosemary pepper mayonnaise over the cut sides of the rolls. On each roll bottom, place one roasted onion ring, roasted red pepper quarters cut to fit the roll, patty and two bacon strips. Add the roll tops and serve. Makes 6 burgers