The Summer Special

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 tbsp + 2 tbsp olive oil
1 head of garlic, for the roasted garlic
3 large red bell peppers
2 C. prepared Mayonnaise
2 tbsp fresh rosemary, chopped
2 tsp lemon juice
1 ½ pounds ground sirloin
2 medium chopped Shallots
1 ½ tsp salt
2 C. Baby spinach leaves
6 Kaiser rolls
Vegetable oil for brushing grill rack



Prepare gas grill to medium high heat. Cut the head of garlic in half and place both halves it in aluminum foil. Drizzle with olive oil and tightly close. Place the garlic wrapped foil on the grill for 25-35 min or until garlic is soft and roasted. Remove from grill and let cool until it is cool enough to work with and squeeze the garlic out. Rub the remaining oil on the red bell peppers and place on grill. Roast, turning as often as required to char all sides of the pepper. Once all sides of the peppers are black, remove from the grill and place in a bowl and tightly over with plastic wrap or place peppers in a brown paper bag. Let the steam remove the pepper’s skin for at least 7-10 min. Let cool until cool enough to handle and work with. Remove the skin from the peppers. Cut each pepper in half-length wise, removing the seeds, stem and any white pith from the inside of the pepper. This will leave you with 6 large pieces of roasted red pepper. To prepare the mayonnaise, combine the prepared mayonnaise with the fresh chopped rosemary and the lemon juice. Combine thoroughly and set aside in the refrigerator until ready to use. To prepare the patties, squeeze out the roasted garlic and add it to the ground sirloin. Add the chopped shallots and salt and combine just until mixture comes together and ingredients are thoroughly mixed, being careful not to over mix. Divide the mixture into 6 patties, large enough to fit the Kaiser rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 to 5 minutes. Turn the patties over and continue grilling until done to preference, about 5 minutes longer for medium. Once the patties reach the desired doneness, remove from grill, place them on a plate and cover them with aluminum foil to keep them warm. Take the Kaiser rolls, cut them in half and place them on the grill. Toast the buns until golden brown. To assemble the burger, place an equal portion of the baby spinach leaves on each of the toasted bottoms of the buns. Place a patty on the spinach leaves. Place one piece of roasted red pepper on top of each patty. Spoon a liberal helping of the rosemary mayonnaise over the toasted side of the top of the bun and place on the red pepper and serve. Makes 6 burgers