RECIPES: Recipe Details

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West Coast Fog-Draped Flank Burgers with Lemony Grilled Onion and Pear Slaw


vegetable or olive oil to brush on grill
2 lbs. beef flank steak
1/4 cup walnut oil
2 tsp. salt
1 cup Cape Cod Sea Salt and Cracked Pepper Potato Chips, crushed
3 maui or other small-medium sweet onions, thinly sliced
4 tbsp. Colavita Lemon flavored olive oil, divided
1 tbsp. lemon juice
2 tsp. lemon zest
1/4 tsp. salt
2 pears, cored and cut into long, thin strips
1 tbsp. chopped flat leaf parsley
4 tbsp. mayonnaise
1 tbsp. finely chopped rosemary
9 strips thin pepper bacon
6 good quality hamburger rolls/buns, split
4 oz. Humboldt Fog goat cheese, in six slices


Prepare grill for medium heat and coat with oil.

Drizzle steak with walnut oil then sprinkle with salt. Grind in a meat grinder to medium coarseness. Place in bowl with crushed chips and mix gently. Form into 6 patties to fit the rolls.

Brush the onion slices with half the lemon flavored oil and grill until grill marks are visible; transfer to a board and cut/slice into 1-2 inch pieces. In a bowl, mix onions, lemon juice, lemon zest, 1/4 tsp. salt, pear, parsley, and remaining lemon flavored oil. Toss and reserve.

Mix mayonnaise and rosemary; reserve.

Grill the patties to desired doneness, about 4 minutes per side, turning every 2 minutes, for medium. While patties are grilling, grill bacon as well, then cut/break in half.

Last two minutes of grilling, lightly toast rolls and place a slice of the cheese and three pieces of bacon on each patty. Close lid to allow cheese to partially melt.

Spread a thin layer of rosemary mayonnaise on bottom and top halves of rolls. Place a patty on each bottom roll portion and top with the slaw. Finish with top of roll and secure with a long pick if desired.

Serve immediately.

Makes 6


My first trip to San Francisco and Wine Country was unforgettable. Longing to taste, and smell, the flavors of that trip led me to try an unusual goat cheese from the cheese case of a gourmet shop 80 miles from my home – Humboldt Fog. It, along with great wine, herbs, and light, citrusy fresh flavors, are the essence of my visit – brightness, warmth of the sun at a vineyard, fog rolling over the bay, herby green scents in the woods, sea salt in the air. Because we love burgers in almost any form, I wanted that memorable essence in a burger to share with friends. This burger, using beefy, hearty, flank steak for extra flavor, captures it all and is further complemented by a bit of peppered bacon and walnut oil to add flavor and earthiness, making it pair even more perfectly with Sutter Home Pinot Noir.