Wine Varietal: Pinot Grigio
When you think of wine and its many uses, one of my favorite ways to use wine is in a Saltimbocca dish, whether it be chicken veal or now, hamburgers!The flavors go so well together and it makes for a great entertaining meal with friends.
2 pounds ground chuck
2 tablespoons fennel seed
2 tsp. Weber Grill Creations Chicago Steak Seasoning
3 tablespoons Lea & Perrins Worcestershire sauce
3 large cloves garlic – minced
1/4 cup Sutter Home Pinot Grigio
1/4 cup Italian bread crumbs
18 large sage leaves
18 thin slices of proscuitto
12 1/2 inch thick slices of mozzarella cheese (1 1/2 lbs.)
6 large poppy seed kaiser rolls
1/2 stick butter softened
1/4 cup Colavita olive oill for brushing on the grill rack
To make the patties, in a large bowl mix together ground chuck, fennel seed, Weber Grill Creations Chicago Steak Seasoning, Lea & Perrins Worcestershire sauce, garlic, Sutter Home Pinot Grigio and Italian bread crumbs. Divide the mixture into six equal portions and form the portions into hamburger patties.
Brush the grill rack with Colavita olive oil. Preheat grill to medium-high. Place patties on the rack, cover and grill until browned on the bottoms, 4-5 minutes. Turn the patties and continue grilling for another 5 minutes or until done to desired likeness. Lower heat to low and place 3 sage leaves on top of each burger, then place 3 slices of prosciutto on top of sage leaves, followed by 2 thick slices of mozzarella cheese for each burger. Close lid and let sit in grill for approximately 1-2 minutes or until cheese begins to melt. Please note, keep a close eye on burgers because you do not want the cheese to fully melt. Remove to a large plate to set.
Cut each poppy seed kaiser roll in half. With a butter knife, cover each roll with a light coating of butter. Place rolls on grill and lightly toast.
To assemble burgers, place the bottom half of your rolls on a large serving platter. Top with burgers and the top of your kaiser roll and serve.