Wine Varietal: Zinfandel
The wonderfully sweet nature sweet tomatoes and the combination of fresh herbs and spices from the summer bounty made this a light and refreshing pairing of flavors especially with the tangy cheeses; I hope you’ll enjoy it as much as I did.
1 and 1/2 Pounds of 93 % lean ground Beef- 4 ounces each
1 – 8-10″ round herb Focaccia bread (cut into 6 equal wedge pieces)
6 ounces Pepper jack cheese sliced into 1 ounce slices
3 ounces fresh Parmesan cheese grated (divided into 6 equal parts 1/2 ounce each)
12 Vlasic Kosher dill stackers -2 for each burger
6 Large green leaf lettuce leaves -1 for each burger
6 Tablespoons of yellow mustard – 1 Tablespoon for each bun
3 Tablespoons of Colavita olive oil
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of kosher salt
1/4 teaspoon of dried minced garlic chips
12 extra long toothpicks
Salsa for burgers
3 Cups quartered Nature Sweet cherry tomatoes
1/2 teaspoon of fresh garlic finely minced
1/2 teaspoon of fresh finely chopped jalapeno pepper
2 Tablespoons roughly chopped fresh cilantro
1/3 Cup Vidalia onion finely chopped
1/4 Cup ketchup
1 Tablespoon cider vinegar
1 Tablespoon of lime juice (fresh)
1/4 teaspoon freshly ground black pepper
First – In a medium sized bowl mix all Salsa ingredients and refrigerate or keep cool. (40 to 72 degrees would be fine)
Second – In a large bowl mix beef, pepper, salt, and minced garlic. Divide and shape into 6 equal parts shaped like wedges to fit focaccia pieces.
Clean and Prepare grill with cooking oil
Preheat Grill to 400 degrees
Cook beef patties on medium to high heat approximately 10 to 12 minutes until internal temperature is at 160 degrees (well done). Turning patties once.
Near the last 5 minutes of the cooking time brush insides of all the focaccia with all the Colavita olive oil (1/2 Tablespoon on each), then lightly grill and set aside on warming surface of grill.
In the last 2 minutes lay the Pepper jack then Parmesan cheese on the burgers close the lid and let it melt lightly.
Spread 1 Tablespoon of mayonnaise on tops of facaccia pieces.
Lay the Focaccia tops and bottoms out; put the burger on the bottom half, then mustard on the burger, then 2 heaping Tablespoons of salsa, then the 2 pickle slices, lettuce leaf, and other half of the focaccia. Secure with 2 extra long toothpicks on each side and cut in half.