Wine Varietal: Zinfandel
1/2 cup red onion, finely chopped
2 teaspoons minced fresh garlic
1 cup chopped Roma tomatoes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/4 cup Colavita Extra Virgin Olive Oil
2 tablespoons Colavita 25-Star Gran Riserva Balsamic Vinegar
2 pounds ground flat iron or skirt steak (see note)
2 teaspoons Colavita Extra Virgin Olive Oil
2 teaspoons salt
1-1/2 teaspoon fresh ground tri color peppercorns
1 tablespoon minced fresh basil
1 teaspoons minced fresh oregano
vegetable oil for brushing grill rack
3 ounces shaved Parmigiano Reggiano
6 (1-ounce) slices fresh mozzarella cheese
1 tablespoon Colavita Extra Virgin Olive oil
1 clove garlic, peeled
6 sections of focaccia bread, cut into 3-1/2-inch squares and sliced in half to make 6 buns
2 tablespoons mayonnaise
12 slices arugula, slightly torn
Add “Bruschetta” ingredients in a small bowl, stir to combine, cover and chill until ready to serve.
To make the patties, combine all “Patties” ingredients in a medium bowl and mix until combined, without overmixing. Divide meat mixture into six equal patties. Make a small indent in the center of each patty (see note) and chill until ready to grill.
Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover and cook each side 4 to 6 minutes, or until cooked to medium. During the last few minutes of cooking, top each patty with 1/2-ounce Parmigiano Reggiano and 1 ounce mozzarella cheese; turn off the grill and leave lid on until cheese is melted.
Lightly brush the cut side of each focaccia bread half with olive oil, rub each cut side with the garlic and place olive oil-side down on the outer edges of the rack to slightly toast (about 2-3 minutes).
To assemble each burger, spread 1 teaspoon mayonnaise and a portion of the arugula on each bread bottom. Place a burger over the arugula, then top with 2 tablespoons of Bruschetta mixture. Top each with a focaccia bread top.