Tuscan Burger with Herbed Goat Cheese

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Herb Mixture:
2 cloves finely minced garlic
3 ounces chopped fresh Basil leaves
6 tablespoons grated Parmigiano-Reggiano
10 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
10.5 ounces Chevre goat cheese
1/4 head of shredded iceburg lettuce 1
tablespoon olive oil
1 tablespoon balsamic vinegar
pinch of salt
pinch of black pepper
Burger Patty:
2 pounds ground chuck
2 teaspoons salt
6 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
4 cloves crushed garlic
1/2 cup beef stock 2
medium vadalia onions, thinly sliced
1/4 cup balsamic vinegar
2 red peppers
Vegetable oil for grilling
6 hamburger buns



Preheat gas grill to medium-high. To make the herb mixture, combine the garlic, basil, Parmigiano-Reggiano, olive oil, salt and pepper. Set aside. Next prepare the goat cheese by mixing the cheese with 2/3 of the herb mixture. Divide the cheese into 6 portions and shape into flattened balls. Set aside. To prepare the lettuce mix 1 tablespoon of olive oil, 1 tablespoon balsamic vinegar, a pinch of salt and a pinch of pepper. Pour over the shredded lettuce and set aside. To make the burger patties place the ground chuck, salt, Worcestershire sauce, cayenne pepper, garlic and beef stock in a bowl. Combine by gentle squeezing with your hand until texture is uniformed. Divide into 6 portions and form each portion into a patty. In a fire safe 10 inch skillet, mix onions and 1/2 cup balsamic vinegar. Place on the preheated grill to carmelize, about 15 minutes. Remove from heat and place on warming rack. Next, place the red peppers on the grill directly over the flames. Char each side until black. Once they are blackened, remove and place into a paper back. They will take about 10 minutes to sweat. Remove from back and peel the chared skin. Remove seeds and cut into 2 inch strips. Brush the grill with vegetable oil to prepare for grilling the patties. Place the patties on the rack and grill until juice begins to appear on the top of the meat, about 3 or 4 minutes. Flip and grill another 3 or 4 minutes for medium doneness. Brush the hamburger buns with the remaining herb mixture. Place the buns on the rack to brown, about 1 minute. On each hamburger bun bottom, place the seasoned lettuce, patty, goat cheese, onions and roasted peppers. Put on the top bun and serve immediately.