RECIPES: Recipe Details
1 1/2 pounds ground chuck
1/2 pound ground veal
1/2 cup Parmesan cheese, grated
2 Tbsp virgin olive oil
1/2 cup Kalamata olives, chopped
1/2 cup sun dried tomatoes, chopped
1/2 cup prosciutto ham, chopped
1/4 cup shallots, fresh chopped
1/4 cup roasted red pepper, chopped
1/4 cup basil, fresh chopped
2 Tbsp garlic, fresh chopped
2 Tbsp capers, drained
1 1/2 tsp kosher salt
1 tsp black pepper, fresh ground
12 ounces spaghetti sauce
2 Tbsp Merlot
2 Tbsp Balsamic vinegar
1/4 tsp kosher salt
1/4 tsp black pepper, fresh ground
2 Tbsp Parmesan cheese, grated
2 Tbsp olive oil
6 onion rolls, split
6 Mozzarella slices, thick
2 cups romaine lettuce, shredded
To make patties, crumble the chuck and veal into a large bowl. Sprinkle the cheese, oil, olives, tomatoes, ham, shallots, red pepper, basil, garlic, capers, salt, and black pepper. Fold together then gently form 6 patties slightly bigger than the rolls. Cover and chill.
Prepare the grill by scrapping the grid and setting the temperature to medium to high heat or 350 degrees.
In a 1 quart heat resistant pan, mix the spaghetti sauce, Merlot, vinegar, salt and pepper. Bring the sauce to a simmer on the grill and reduce until thick, stirring occasionally to prevent burning.
Remove from the grill and stir in the cheese.
Brush grill with olive oil. Place the patties in the center of the grill, cover and cook for 13-15 minutes, turning each a few times. During the last few minutes of cooking, toast the rolls split side down on the outer edges of the grid. Remove toasted rolls to a platter. Top each burger with 2 Tbsp sauce and a slice of cheese and melt. Cover each roll bottom with 1/3 cup of lettuce, a burger and a lid. Serve.