RECIPES: Recipe Details

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Grilled Panini Burgers with Crispy Coppa & Lemon Wilted Spinach

The original inspiration for this burger was my love of paninis and wanting to serve a piping-hot burger at our backyard barbeque's but it’s the mouth-bursting flavor that makes this burger worthy of being tried. The balsamic-accented beef patties are complimented by the peppery coppa and the sweet citrus crunch in the spinach and onion mixture. The creamy garlic cheese spread is the perfect finale to this Italian symphony and although this burger tastes complex, it is amazingly simple to prepare.

Ingredients 

Patties
2 1/2 pounds ground chuck
3 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons salt
Garlic & Herb Cheese spread
1 5.2-ounce package Boursin garlic and fine herbs cheese
3 tablespoons mayonnaise
1 1/2 tablespoons Sutter Home Pinot Grigio
Lemon Dijon Vinaigrette
1/4 cup Colavita Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
1 teaspoon Grey Poupon mustard
1 1/2 teaspoons sugar
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups baby spinach leaves
2 small sweet onions, thinly sliced and separated into rings
5 ounces thinly sliced dry coppa (24 - 30 slices)
vegetable oil, for brushing on the grill rack
6 ciabatta rolls, split
6 18-inch long sheets of parchment paper
6 slices Mozzarella cheese
12 slices vine-ripened tomatoes

Instructions 

Prepare a medium-hot fire in a grill with a cover.

To make the patties, combine the chuck, vinegar, garlic, and salt in a large bowl, handling as little as possible. Form into 6 patties to fit the roll size and refrigerate until ready to grill.

To make the cheese spread, combine the cheese, mayonnaise, and wine in a small bowl. Cover and refrigerate until ready to use.

Place the vinaigrette ingredients in a small jar, cover, and shake vigorously. Combine the spinach and onions in a bowl and toss with the vinaigrette.

Heat a large nonstick fire-proof griddle or skillet on the grill. Working in batches, add the coppa and cook until crisp. Drain on paper towels.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack over direct heat, cover, and cook 3 to 4 minutes. Turn the patties over, cover, and grill another 3 to 4 minutes or until done to preference. Top each patty with a cheese slice prior to removing from the grill. During the last few minutes of cooking, place the roll tops, crust side down, on the grill rack to toast. Turn the tops and add the roll bottoms, cut side down, on the outer edges of the rack to toast lightly. Reduce the grill heat to medium-low.

To assemble, spread the cheese mixture over the cut sides of roll tops. Place each roll bottom on a sheet of parchment paper and top with a patty, 2 tomato slices, and equal portions of the coppa and spinach mixture. Add the bread tops and wrap the paper around the burgers, folding in the top and sides. Return the burgers to the grill and place a grill grid or baking sheet over the burgers; press down for 30 seconds. Weight the grid/baking sheet with bricks or heat-proof tiles, cover grill, and cook 2 to 3 minutes until the cheese has melted and spinach wilts.

Comments 

If coppa isn’t available you can substitute prosciutto or pancetta and add some freshly ground black pepper.