Zesty Orange Burger with Bacon Aioli

Pairs well with:


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


1 cup mayonnaise
1/2 cup grated parmesan cheese
4 Tablespoons minced fresh garlic
2 Tablespoons, plus 1/4 cup minced shallot (2 TBL for the aioli, 1/4 cup for the patties)
juice of 1 lemon
3 1/2 teaspoons freshly ground black pepper (1 teaspoon for the aioli, 2 1/2 teaspoons for the patties)
2 1/2 lbs. ground chuck
Zest from one orange, grated on a microplane
1/4 cup Sutter Home Zinfandel
2 1/2 teaspoons salt
2 Tablespoons fresh tarragon minced
8 strips of bacon
Colvita Olive Oil for brushing on the grill rack
6 whole wheat bakery hamburger buns, split
6 (1/4 inch thick)slices tomato, preferably heirloom
2 cups arugula, stems removed



Preheat a gas grill to medium-high. To make the aioli, combine mayonnaise, parmesan cheese, garlic, 2 Tablespoons of the minced shallot, lemon juice, 1 teaspoon of the black pepper in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the 1/4 cup minced shallot, 2 1/2 teaspoons of the black pepper, ground chuck, orange zest, Zinfandel, salt, and tarragon in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, place bacon onto a perforated grilling pan and put on grill. Cover for 30 seconds to a minute to crisp and heat bacon to bring out its flavor. When the bacon is crisp,remove from grill and set aside until cool enough to handle. Brush the grill rack with the olive oil. Place the patties on the rack, turning once until done to preference, 5 to 7 minutes on each side for medium. While the burgers are cooking, chop the bacon and add to the aioli. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the aioli on the cut side of the buns. On each bun bottom, place a patty, tomato slice and about 1/3 cup of arugula. Top with the bun tops and serve. Makes 6 burgers.