RECIPES: Recipe Details
St. Tropez Burger du Soleil
If you don't have the time for a Year in Provence, perhaps an afternoon will do. Fire up the grill, pour a glass of Sutter Home White Merlot, and enjoy this burger infused with the flavours of the French Riviera. The burger itself is mixed with AuJus seasoning to produce the richness of a Provencal Daube. A crispy French bread roll is smothered with goat cheese on one side to add character and creaminess. And the piece d' resistance is a garlicky pistou spread and lavender honey Dijon greens. Parlez-vous francais?
½ cup pine nuts
5 cloves garlic, minced, divided
1 cup basil leaves, packed lightly
½ cup sun-dried tomatoes
3 teaspoons kosher salt, divided
6 tablespoons Colavita Extra Virgin Olive Oil, divided
2 lbs. ground chuck
1 (1 oz.) envelope Au Jus seasoning mix
1 ½ tablespoons herbes de Provence
1/3 cup water
1 tablespoon fresh squeezed lemon juice
2 teaspoons lavender honey
1 teaspoon Grey Poupon Dijon mustard
2 cups mixed spring greens
6 French bread rolls, split
8 ounces soft, spreadable goat cheese (preferably Montrachet)
Prepare a grill for medium heat direct cooking. Place a small sauté pan on the grill rack. Add the pine nuts and toast, tossing frequently until lightly golden brown. In a small food processor fitted with a metal blade, combine the toasted pine nuts, 3 cloves garlic, basil, sun-dried tomatoes and 1 teaspoon kosher salt. Pulse until mixture is finely minced. With the motor running, stream in 4 tablespoons olive oil. Set mixture aside. In a large mixing bowl, combine the ground chuck, remaining garlic, remaining kosher salt, Au Jus seasoning mix, herbes de Provence and water. Mix well. Shape into 6 patties. Chill until ready to grill. In a medium mixing bowl, whisk remaining olive oil, lemon juice, lavender honey, and Dijon mustard. Add spring greens and toss lightly. Set aside. Place burgers over direct heat and grill for 6-8 minutes per side or until desired doneness. Toast French bread rolls over grill for 1 minute or until lightly crisped. To assemble burgers, divide the goat cheese into six equal portions and spread over the bottom half of each French roll. Place a grilled patty on the bottom half of each roll. Top with a spoonful of the spring greens mixture. Spread a generous portion of the reserved basil mixture evenly over the top half of each French roll, and place on the top of the burger assembly. Appréciez!
This burger is nicely accompanied by Sutter Home White Merlot.