Try Pairing with Primitivo, Lot 22
Recipe Courtesy of Keith and Jackie (@supermancooks)
This recipe is an elevated classic. If summertime is for burgers, why not add bacon and cream cheese?! Not only is it sweet and savory, but this burger makes for a beautiful presentation when having family and friends over for an evening in the backyard.
To truly elevate the evening and compliment the burger flavors, pair it with our club member-exclusive, Primitivo, Lot 22. The Primitivo is one of our most beautiful vineyards, lining the north end of the property and greeting guests into our tasting room. Being the Italian clone of Zinfandel (a grape very well-known to the Lodi region), we have created a unique wine with a rich nose of juicy red plum, ripe berry and spices mingle with notes of fresh tilled earth and dried currant. It is extremely smooth and silky on the palate, with opulent tannins and refined acidity.
What You’ll Need:
For the burger:
1 lb. of ground beef
6 strips thick-sliced bacon
2 hamburger buns of choice
2 tbsp cracked black pepper
1 tsp salt
For the aioli:
1 egg
½ cup olive oil
½ cup canola oil
1 tbsp brown mustard
1 oz cream cheese
½ cup fresh raspberries
1 bunch fresh tarragon
Directions:
Line baking sheet with parchment paper and lay bacon on top.
Sprinkle with ½ tablespoon cracked black pepper.
Bake for 15-20 minutes in a 375° oven (or until desired doneness).
Divide ground beef into 2 equal portions and form patties.
Sprinkle remaining black pepper onto a large board and press patties into pepper on both sides as well as edges.
Sprinkle salt on each burger.
Grill burgers to desired temperature and allow to rest for 5 minutes.
For the aioli:
Place egg into container just wide enough for an immersion blender to fit into.
Add mustard, oils, and juice from 1 lemon.
Using immersion blender, place in containers so it rests on the bottom.
Turn it on medium speed and hold steady until you see the appearance of mayo, about 30 seconds.
Slowly tilt blender to its side and lift very slowly as mixture will continue to thicken.
Continue for about 1 minute until a mayonnaise-like consistency.
Add softened cream cheese and blend with spatula.
Chop 1 teaspoon tarragon and add to mixture.
Assemble the burgers:
On bottom layer of bun, place fresh tarragon and top with burger patty.
Just before topping, mix in raspberries to aioli, mixing minimally to allow color contrast.
Add 2 tablespoons of aioli to burger patty and top with 2 slices of bacon.
