RECIPES: Recipe Details
Peppered Firenze Burgers
Last year, I went crazy with wild grill experiments and entered in excess of 15 recipes! All of which seemed difficult, time-consuming, and ultimately too complicated to be considered (or at least, that’s what I think…). Naturally, when none of them made it to the final round, I was disappointed, but not dissuaded! I continued to use my family as guinea pigs and found that simple is best and in the end, even tastes better. This easy recipe provides a zippy, but straight-forward burger topped with fresh mozzarella, basil, and ripe tomatoes. The ‘zip’ comes from the flavored pepper oil and the name comes from the Italian name for the European city I would like to visit most: Florence, Italy. This burger has everyone anticipating the next wonderful bite, and I’m not ready to drop from exhaustion when it’s time to eat!
Colavita Basilolio Olive Oil for brushing grill
4 lbs freshly ground chuck
4 t freshly ground salt
2 t coarsely ground black pepper
4 T Pinot Noir
1 lb fresh mozzarella, sliced into 6 equal pieces
3 medium-sized, red ripe tomatoes, sliced
1 c cleaned and dried fresh basil leaves
6 T Colavita Pepperolio Olive oil
Finishing Colavita Basilolio Olive Oil for brushing
6 fresh, foccacia rolls, split
Brush grill with basil oil. Set grill temperature to med-high and close lid. In chilled, large glass or ceramic bowl, gently combine ground chuck, salt, pepper, and wine. Shape into six patties and place on heated, oiled grill rack (rack closest to the flame). Close the lid, (checking every couple minutes), grill until bottoms are grill-marked, and then turn. Again, cook until grill marks appear. Check inside temperature of patties. When temperature reaches 160 degrees (15 minutes total time), move to top grill rack. Place slice of mozzarella, followed by tomato slices, basil leaves, and pepper olive oil on top of each patty and close lid. During the time it takes to toast the buns, the cheese will be nicely melted. Load a brush with basil oil and slather the spilt side of all bread/bun halves. Grill oil side down on bottom rack until toasted and grill marks appear (2 minutes). Assemble the burgers: Place a patty on each roll/bun bottom, topping each with a drizzle of oil followed by a sprinkle of salt and pepper. Place the remaining bun half on the top of each. Serve immediately.