Global Gastronomy Burger

Wine Varietal: Pinot Grigio

Tags: ,

Create a new vibrant recipe for dinner


2 pounds. Ground chuck

2 cloves garlic, minced

½ cup roasted tomatoes, drained and chopped

1 tablespoon. Balsamic vinegar

½ teaspoon. coarse salt

½ teaspoon. fresh ground black pepper

2 tablespoon. olive oil

6 Ciabatta rolls, halved

8 ounces Gruyere cheese, sliced into 6 slices

½ cup pecans, chopped and toasted

24 basil leaves

2 fresh figs, sliced thin


In medium mixing bowl combine beef, garlic, tomatoes, vinegar, salt and pepper. Shape into 6 burgers. Preheat grill to medium high. Grill burgers 4 minutes each side or to desired doneness. One minute before burgers done brush rolls with olive oil and toast lightly on grill. Remove rolls and place burgers on roll bottoms. Top burgers with cheese, pecans, 4 basil leaves each and fig slices. Top with roll tops.