Wine Varietal: Pinot Noir
5 Roma Tomatoes, thinly sliced
1/2 cup of Basil, finely chopped
1/4 cup Colavita Extra Virgin Olive Oil
1/4 teaspoon salt
1/2 teaspoon black pepper
2 pounds ground chuck
1/2 pound Johnsonville Hot Italian Sausage
1/2 cup parsley, finely chopped
3/4 cup onion, diced
4 cloves of garlic, minced
1/2 cup Italian bread crumbs
1 tablespoon black pepper
1 tablespoon red pepper flakes
2 teaspoons salt
12 slices of Pancetta, thinly sliced
6 tablespoons of Prego Tomato, Basil & Garlic Sauce (1 tablespoon for each patty)
3/4 pound of Fresh Mozzarella, thinly sliced
Vegetable oil, for brushing on the grill rack
6 high-quality potato hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the topping, combine tomato, basil, olive oil, salt and black pepper in a small bowl. Toss together and cover with plastic wrap and refrigerate until assembly of burgers.
To make patties, combine chuck, sausage, onion, garlic, Italian bread crumbs, black pepper, red pepper flakes and salt in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the pancetta and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 5 to 7 minutes per side, until the desired doneness is reached. During the last 3 minutes of cooking, place a tablespoon of tomato sauce and a cheese slice on each of the patties. During the last two minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, place 2 slices of pancetta on each bun bottom, followed by the patty and equal portions of tomato-basil topping. Add bun tops and mangia!
Makes 6 burgers
Dahn Lyttle, Boise, ID