Zesty Rosemary-Lemon Burgers with California Avocado Relish

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.


3 California Avocadoes, peeled, seeds removed and diced
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh mint
1 teaspoon plus 2 tablespoons finely chopped fresh rosemary, divided
1 1/2 tablespoons chopped capers
2 tablespoons fresh lemon juice
1/2 cup Colavita Extra Virgin Olive Oil
2 1/2 pounds freshly ground beef chuck
2 tablespoons finely chopped lemon zest
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt Oil to brush the grill
6 Ciabatta rolls, split
3 tablespoons butter
1/4 cup Worcestershire Sauce
6 Romaine Lettuce leaves
6 1/2 inch thick Tomato slices



Preheat a gas grill to medium high heat. In a large bowl, combine the diced California avocadoes, parsley, mint, 1 teaspoon of the rosemary, capers, lemon juice and the 1/2 cup of Colavita Extra Virgin Olive Oil. Toss gently to combine. Cover tightly with plastic wrap and place in a cooler or refrigerator until ready to use. In a large bowl combine the beef chuck, lemon zest, red pepper flakes, the remaining 2 tablespoons of rosemary and the kosher salt. Using your hands, gently combine. Be careful not to overwork the meat. Gently form the mixture into 6 equal sized patties. Lightly brush the grill rack with oil. Place the patties on the hot grill, close the cover and cook for 4 minutes. Use a spatula to flip the patties. Cook an additional 4-5 minutes for medium or until desired doneness. During the last 2 minutes of cooking arrange the rolls, split side down around the edges of the grill to toast. Remove rolls and patties to a work surface. In a small saucepan over the hot grill, melt the butter; stir in the Worcestershire sauce until combined. To assemble the burgers, arrange 1 romaine lettuce leaf (folding or cutting to fit the roll) on the bottom half of each roll. Top each with 1 tomato slice, followed by a patty. Drizzle the butter and Worcestershire sauce over each, evenly dividing. Spoon a generous portion of the California Avocado Relish over each and top with the remaining bun halves. Serve immediately.