RECIPES: Recipe Details

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Ooh La La Burger


4 tablespoons Colavita extra virgin olive oil
20 anchovy fillets
4 tablespoons unsalted butter
4 medium leeks, whites only, sliced into thin rings
1/2 cup Sutter Home Pinot Grigio
3/4 cup canola mayonnaise
1 tablespoon Colavita extra virgin olive oil
4 tablespoons capers, finely chopped
1 1/2 teaspoons dijon mustard
Juice of 1/2 large lemon
2 lbs. ground chuck
1 heaping tbs. herbes de provence with lavender & sea salt
1 tablespoon Lea & Perrins Worcestershire sauce
1 4 ounce log goat cheese sliced into 6 discs
12 slices gruyere

6 brioche buns, sliced
Colavita extra virgin olive oil for brushing rolls
6 cloves garlic for rubbing on rolls
3-4 cups baby arugula
vegetable oil for brushing on grill racks


Preheat grill to medium-high heat.

Preheat a heavy, fire proof skillet on grill rack. Move to side of grill with a lower heat. Add extra virgin olive oil and then anchovy fillets. Melt anchovy fillets down for about 2 minutes, smashing with a fork. Add unsalted butter to pan and then leeks. Cook leeks down, stirring often, until a medium golden color, about 10 minutes. Add wine and stir. Reduce to one half, about 5 minutes. Remove from grill.

In a medium bowl, mix together canola mayonnaise, extra virgin olive oil, capers, dijon mustard, and lemon juice. Refrigerate until ready to use.

Combine chuck, herbes de provence, and worcestershire sauce in a large bowl, handling mixture just enough to thoroughly combine ingredients. Divide into 6 equal portions. Pat each portion into a large thin patty. Place a disc of goat cheese in the center and fold the patty over, gently pressing to seal edges. Gently shape patties to fit bun size.

Prepare rolls by brushing each cut side with extra virgin olive oil.

Brush grill rack with vegetable oil.

Place patties on grill rack, cover, and cook 5 - 7 minutes on first side. Flip patties. At this point, place skillet of leeks on grill rack to heat up along with the rolls to lightly toast.
After five minutes on second side, place 2 slices of gruyere on each patty, cover grill and let cheese melt for approximately 2 minutes. Remove rolls and rub each cut side with a clove of garlic.

To assemble patties, spread each half of rolls with caper mayonnaise. On bottom of roll, top with a handful of arugula, followed by the patty. Top the patty with the leeks and then the top of the roll and serve.


This recipe was inspire by a trip to Provence where I fell in love with Herbes de Provence. Opening a jar brings me back to standing in Provence inhaling the herbaceous air. After returning from that trip, I have tried to use Herbes de Provence, as well as other Provencal flavors, in as many was that I could think of.