Food

Pairings & Recipes

Fontina Stuffed Burgers with Riverbench Estate Pinot Noir

This past month on a trip to San Francisco, I dined at Fleur de Lys and was lucky enough to meet my favorite chef in the world, Hubert Keller. The French chef is known for his unique twist on French food but also for burgers, and his multiple locations for Burger Bar around the country prove his expertise. This is one of my own recipes, but thought the timing was just right to share it. As Hubert said, “Here’s to burgers in all forms!”

For the burgers:
• 1 lb. ground beef
• 1 tbsp. Worcestershire Sauce
• 2 tsp. Buster’s Rub (or your favorite spice rub)
• ¼ cup grated onion
• 2 slices fontina cheese

For the pesto:
• 1 bunch arugula (about 4 cups)
• 2 cloves garlic, coarsely chopped
• 1/3 cup parmesan cheese
• ¼ cup walnuts
• ¼ cup olive oil

Make the pesto: combine arugula, garlic, cheese, and walnuts in a food processor. Pulse until chopped finely. I like a rougher pesto, so I leave some larger pieces. Add the olive oil a little bit at a time until combined to form a thick sauce. Set aside.

For the burgers, combine the beef, Worcestershire, onion, and spice rub and mix well. (If your meat is leaner, you may need to use an egg. High quality 80/20 beef shouldn’t require it.) Form two patties. Press a slice of cheese into each one, then fold the meat around to completely cover the cheese.

Grill to your liking and serve on a whole grain bun with pesto drizzled on top. Makes 2 burgers.