Totally Green, Save the Planet 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.


Chipotle Mayonnaise
1 1/2 cups mayonnaise, soy-based sandwich spread
2 tsp chipotle pepper, finely chopped
2 tsp adobo sauce from peppers
3 lbs free range, organic lean ground beef
2 tsp fresh coarse ground sea salt
1 tsp fresh coarse ground black pepper
1 cage-free, organic, large brown egg
Garlic-butter buns:
12 tbsp of organic butter, at room temperature
1 clove fresh garlic, pressed
6 – 4″ round) whole-wheat buns split
1/4 cup Colavita Extra virgin olive oil, for brushing the grill rack
6 – 4″ square slices) organic goat cheese
3 cups organic arugula leaves
6 organic tomato slices, 1/4\” thick
1 California Avocado, peeled, pitted, and sliced into 12 equal portions



To prepare the chipotle mayonnaise, combine the mayonnaise, chipotle peppers, and adobo sauce together in a small mixing bowl. Cover and keep cool until ready to assemble burgers.
To prepare the patties, lightly combine the ground chuck, salt, pepper, and egg. Lightly toss together, trying not to overwork the meat. Divide the meat into 6 equal portions and form into patties 5 ” in diameter. Cover the patties with plastic wrap and set aside until ready to grill. To prepare the garlic butter buns, thoroughly combine the butter and garlic in a small mixing bowl. Spread each cut side of the buns with an equal portion of the butter mixture. Cover with plastic wrap and set aside until ready to grill.
When the grill is ready, brush the grill rack with olive oil. Place the patties in the center of the grill rack, cover and cook, turning once, for 5 minutes on each side for medium. During the last 5 minutes of cooking, place the buns buttered side down, on the outer edges of the rack to toast lightly. During the last minutes of cooking, top each burger with one slice of cheese. Cover and continue to grill until the cheese melts. Remove the burgers and the buns from the grill. To assemble burgers, spread an equal portion of chipotle nayonaise on each bun top and bottom. On each bun bottom place one burger, 1/2 cup of arugula leaves, one tomato slice, and 2 slices of avocado. Add the bun tops and serve. Makes 6 burgers.