RECIPES: Recipe Details
I love Puttanesca Sauce, so I thought this would make an excellent burger. Sort of a summer version of an Italian favorite.
1-½ pounds ground chuck
1 small red onion
¼ cup chopped capers
¼ cup chopped calamata olives
¼ cup chopped anchovies
½ tsp crushed red pepper
2 tablespoons Sutter Home Cabernet Sauvignon
½ teaspoon freshly ground black pepper
Six two-ounce slices fresh mozzarella
½ cup extra virgin olive oil
1 cup firmly packed fresh basil leaves
2 garlic cloves
Vegetable oil for brushing on grill rack
Six crusty rolls, split
Six green leaf lettuce leafs
Six thick slices beef steak tomato
Olive Oil to brush on rolls
Directions Preheat gas grill to medium-high heat To make the patties, combine ground chuck, onion, capers, olives, anchovies, crushed red pepper, wine, salt and pepper. Mix meat well without over mixing. Divide mixture into six equal portions and shape into patties. When grill is preheated, brush with oil to prevent sticking. Place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When burgers are nearly done, place fresh mozzarella on burger to melt slightly. To make basil oil, place oil, basil and garlic in food processor and blend until oil is green. Set aside until you’re ready to assemble. During the final few minutes of cooking, Brush buns with olive oil and place cut side down on grill to lightly toast. To assemble burgers, spread bun tops and bottoms with basil oil, place lettuce on bottom bun, place tomato slice on top of lettuce, place burger on tomato, add roll tops and serve. Makes 6 burgers.
I'd serve this with the remaining Sutter Home Cabernet Sauvignon, if there's any left at this point!