Tour of Europe Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Lemon-Garlic Aioli:
1/2 cup mayonnaise
3 cloves garlic, minced
4 teaspoons lemon juice
1/4 teaspoon salt
2 lbs. ground chuck
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. dijon mustard
Vegetable oil, for brushing the grill rack
6 kaiser rolls, split
6 (1/4-inch-thick) slices manchego cheese
6 thin slices prosciutto ham
3 cups pre-washed bagged arugula




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the lemon-garlic aioli, combine the mayonnaise, garlic, lemon juice, and salt in a bowl and mix well. Refrigerate until serving.

To make the patties, combine the beef, salt, pepper, and mustard in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the lemon-garlic aioli on each roll bottom, followed by a patty, one slice manchego, one slice prosciutto, and an equal portion of the arugula. Add the roll tops and serve.

Makes 6 burgers