Wine Varietal: Pinot Noir
3 vine ripened tomatoes
2 teaspoons fresh basil (chopped)
2 teaspoons fresh parsley (chopped)
1 garlic clove ( minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 slices Provolone cheese
1 1/2 garlic cloves (minced)
1 small yellow onion ( chopped)
2 teaspoons fresh parsley (chopped fine)
2 teaspoons fresh basil (chopped fine)
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground chicken
Vegetalbe oil, for brushing on the grill rack
4 tablespoons butter (softened)
2 teaspoons fresh garlic (minced)
6 ciabatta rolls (sliced horizontally)
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gass grill to medium-high.
To make the topping, combine tomatoes, basil, parsley, garlic, salt and pepper in a medium bowl. Add olive oil, mix thoroughly, refidgerate 1 hour.
To make the patties, in a large bowl combine the garlic, onion, parsley, basil, parmesan cheese, salt and pepper. Mix thoroughly, add ground chicken, mix well but do not over handle the meat. Divide into 6 equal patties, cover and chill until time to cook.
When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once. Cook until inserted thermometer reads 165 degrees F, 8-10 minutes on each side. Place 1 slice Provolone cheese on each patty when they have 3 minutes left to cook. When burgers are cooked, remove from heat and let rest while toasting the rolls.
In a small bowl, cream together butter and garlic, brush on cut side of rolls. Place rolls, cut side down, on outer edges of grill rack and toast lightly.
To assemble the burgers, place a patty on each bottom of ciabatta roll, add 1-2 tablespoons of bruschetta topping, add the ciabatta tops and serve.