Tut 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.


2 lbs ground sirloin with 10-15% fat
1/2 lb. ground lamb
3 tbsp dried Italian seasoning
2 tbsp virgin olive oil
6 tbsp Pesto; prepared, best quality without cream
6 tbsp Hummus; prepared, red pepper or spicy
Vegetable spray for the grill
Fresh ground sea salt
6 slices of provolone cheese
12 ea 1/2 in. thick, center cut slices of La Brea Bakery, Rosemary Olive Oil Rounds, or any best quality sour dough or rye oval slices;4 in.x 6 in
4 oz. fresh baby arugula, washed and patted dry
6 ea. 1/4 in. slices of large, best tasting tomato
6 ea. large but thin slices of sweet white onion



To make the beef patties.

Combine the ground sirloin and lamb, Italian dried seasoning and olive oil in a large bowl, mixing it well but handling the mixture gently. Seriously, handle the meat as little as necessary to mix it, but avoid too much compacting. Divide the burger mixture into 6 equal portions and form the burgers into oval patties 6” wide, so that when cooked they will just cover the sliced bread. The 6” width of the patties will also ensure that they are just thick enough to be juicy but not too thick. Remove the Pesto and Hummus from the refrigerator and bring up to room temperature, keep covered.

Ready to Grill.

Prepare a medium-hot fire in a charcoal or gas grill with a lid.

When the grill is clean and the temperature is ready, lightly spray the area the burgers will be placed on with the vegetable oil spray.
Place the burgers on the grill and keep covered for 5-6 minutes depending on desired doneness.
Turn the burgers over and immediately and give the top of each burger a couple of grinds of fresh salt. Reduce the heat to low and continue to cook the burgers for an additional 4 minutes. Lift the lid and place the cheese slices on top of the burgers. Close the lid and if using charcoal, close all the vents. If using gas, turn it to off and continue to allow cooking till the cheese is just melted or approximately 2-3 minutes.

For the Bread: Lightly butter the bread slices on one side and place buttered side down on a medium hot flat grill or grill pan. Grill the bread until medium brown color and somewhat crisp to the touch. Keep warm until the burgers are ready.

Remove the burgers from the grill and keep loosely covered with foil for 2-3 minutes while preparing to assemble the burgers.

Assemble the burgers:

Start with the burger “bottom”:
Spread a generous amount of Pesto (about 1 tbsp) over the non-toasted side of the bottom bread or bun.
Add the arugula leaves next-on top of the pesto.
Place the cheese-topped burger on top of the Arugula leaves.
Place one slice of tomato on top of the cheese.
Place one slice of onion on top of the tomato

Now for the burger “top”:
Spread enough hummus to cover the un-toasted side of the bread. (about 1 tbsp)
Cover the hummus with Arugula leaves.
Place the top bread, toasted side up, on top of the tomato slice.

You’re Done!