The World Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 15-ounce can white cannellini beans, rinsed and drained
1 clove garlic, minced
1 lime, juiced
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 fresh green chilies (Hatch Chiles are the best!)
6 1/2″ slices of globe eggplant
2 teaspoons kosher salt
1 tablespoon olive oil
vegetable oil for brushing the grill rack
1 tablespoon butter
6 ounces thin sliced Pastrami
1 1/2 pounds ground chuck
1/2 cup finely chopped onion
1/2 cup finely chopped parsley
1/4 cup drained and finely chopped sun-dried tomatoes (packed in oil)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 1/4\” thick slices Halloumi Cheese
6 sourdough rolls, cut
3 limes, cut in half



Prepare a gas grill, to medium-high.

Place the rinsed and drained white cannellini beans in a blender and blend to a puree. Add the garlic, juice from one lime, 1 teaspoon salt, and the cayenne pepper. Blend to mix. Set aside to allow the flavors to meld.

Prepare the green chilies by pricking each in 3-4 places with a sharp knife. Roast the chilies on the grill rack, turning often, until the skin is puffed and charred. Remove from heat and wrap tightly in a damp cloth to steam. Let the chilies sit for about 5 minutes. Then peel, remove the seeds, and chop. Wrap to keep warm.

Place the eggplant slices on a paper towel and sprinkle with the 2 teaspoons kosher salt. Allow to stand for about 1/2 hour. Pat dry. Brush the slices with the 1 tablespoon olive oil. Brush the grill rack with vegetable oil. Grill the slices until soft and cooked through, about 5 minutes per side. Wrap to keep warm.

Heat a small, heavy, nonstick fire-proof skillet on the grill. Melt the butter. Add the pastrami and cook until crisp. Transfer to paper towels to drain. Wrap to keep warm.

To make the patties, combine the ground chuck with the onion, parsley, and sun-dried tomatoes, handling the meat as little as possible. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Season with the 2 teaspoons salt and 1/2 teaspoon black pepper.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.

Place the Halloumi slices directly on a hot grill. Grill for 5 minutes on the first side and flip when golden. Grill for 5 minutes on the second side.

During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place the roll bottoms on a platter. Divide the white bean puree among the rolls. Top with the eggplant slices and the green chile. Then, top each with a hamburger patty, the grilled pastrami, and a slice of halloumi cheese. Squeeze the juice from 1/2 a lime over top of the cheese. Cover with the roll tops and serve.