Wine Varietal: Merlot
We raise a lot of Angus in our small Midwest farming community and prime rib is one of the favorite cuts.My prime rib burger reflects our love of this cut and our family’s love of grilling.
6 tablespoons butter
1 tablespoon minced oregano
1 tablespoon minced garlic
1-1/2 lbs. ground prime rib
1 large egg, beaten
1 tablespoon kosher salt
freshly ground black pepper to taste
½ teaspoon red pepper flakes
1 teaspoon sugar
3/8 cup pine nuts
3 tablespoons basil pesto
baby spinach leaves (about ½ cup or preference)
6 slices Burrata
12 slices Sopressata
½ cup oven-roasted tomatoes in olive oil (reserve oil)
6 focaccia rolls, split
Preheat a gas grill to medium-high.
Combine filling ingredients in a small bowl; set aside. Combine ingredients for patties. Form into six patties. Place heaping tablespoon of filling in middle of each meat pattie, completely sealing it in. When grill is ready, brush the grill rack with olive oil. Brush top of patties with reserved oil from oven-dried tomatoes. Place the patties on the rack, cover, and cook until done, about 6-8 minutes per side, turning patties once, during grilling. (Brush top of turned patties with reserved oven-dried tomato oil.) During last minutes of grilling, place split buns on the outer edges of the grill rack to toast lightly, turning once.
To assemble burgers, spread about 1 teaspoon pesto on inside of each bun top. Top pesto with spinach leaves. Place 2 slices of Sopressata on bottom bun; place pattie over Sopressata. Top pattie with a slice of Burrata. Cover with bun top.