Wine Varietal: Merlot
½ cup balsamic vinegar
1 cup dry red wine
2 cups diced fresh tomatoes
2 cups dices fresh mozzarella
¼ c. fresh chopped basil
1 # ground chuck
1# ground sirloin
1 table spoon Worcestershire sauce
1 table soy sauce
1 table hot sauce
1 table course ground mustard
1 table Montréal steak seasoning
1 tsp cayenne pepper
1 tsp garlic powder
Olive oil for brushing on rolls.
8 cibatta rolls
Pre heat grill to med- high heat.
In a sauce pan mix balsamic vinegar and wine. Place on grill and reduce by half. Set aside.
In a bowl mix tomatoes, mozzarella and basil. Set aside.
In a bowl mix ground chuck, ground sirloin, Worcestershire sauce, soy sauce, hot sauce, ground mustard, Montréal steak seasoning, cayenne pepper and garlic powder. Gently mix with hands and form into 8 even patties. Grill patties on med- high heat for approx 6 min per side. Turn once. Brush inside of cibatta rolls with olive oil and place on grill until lightly toasted. Remove. Placed grill patties on bread. Top with tomato, mozzarella and basil mixture. Drizzle top with balsamic reduction. Place top of bun on top.