Wine Varietal: Merlot
2 lb. ground beef
4 cloves garlic, minced
1 tbsp Italian seasoning blend
1/3 c. parmesan cheese, grated
1 c. basil and parsley leaves
2 cloves garlic
1/4 cup Parmesan cheese, grated
1/4 cup pine nuts
1/4 cup olive oil
1/4 tsp. salt
1/8 tsp. pepper
6 – 2 oz. thick slices of buffalo mozzarella
1/3 cup and 1/4 cup flour, separated
1/4 cup pine nuts, crushed
1/4 parmesan cheese, grated
1/3 cup water
1/2 tsp. salt
1 tbsp. olive oil
1 cup+ olive oil for frying
12 medium slices Ciabatta or other Italian white bread
1/3 cup olive oil
1 tbsp. Italian seasoning blend
2 cloves garlic, minced
6 large slices tomato
6 slices prosciutto
6 large basil leaves
Combine ground beef with garlic, parmesan cheese, and Italian seasoning. Form into 6 equal 1/3 lb. patties and set aside.
Using a food processor, chop pine nuts and add basil, parsley, garlic, parmesan cheese in order. Slowly add olive oil. Season with salt and pepper to complete pesto. Set aside.
Heat olive oil in small frying pan or fryer to medium heat.
Combine 1/4 cup flour, crushed pine nuts, parmesan cheese, egg, water, salt to make batter.
Coat mozzarella slices with the 1/3 cup flour. Then coat each piece with batter. Fry in olive oil on medium heat for 3-4 minutes per side and flip to fry other side. Place on paper towels after frying. If any holes appear in fried cheese, patch with batter and fry for another minute.
Combine olive oil, garlic, and Italian seasoning and brush sides of Ciabatta bread.
Grill burger patties over medium-high heat until cooked through. When you flip the burgers, add the bread to the grill. Flip the bread BEFORE you remove the patties. Remove bread when toasted with light grill marks. Apply one tbsp. pesto to 6 slices of the bread.
Place one burger patties on each of the 6 pesto-bread slices. Top with one slice prosciutto, one fried mozzarella piece, one slice tomato, one large basil leaf, and the other slice of grilled bread.