Wine Varietal: Cabernet Sauvignon
I have my own herb garden and love cooking with fresh basil, oregano, parsley and other herbs.
3 red, yellow and/or orange bell peppers
1 tablespoon extra-virgin olive oil
2 pounds ground chuck (80% lean)
2 cloves fresh garlic
1 Tablespoon fresh basil
1 teaspoon fresh oregano
1 teaspoon parsley
½ teaspoon kosher salt or fresh ground sea salt
1 teaspoon fresh ground black pepper
6 – 1 oz slices fresh mozzarella cheese (approx 3/8 inch thick)
6 Kaiser rolls
2 medium tomatoes, sliced (you may have some left over)
36 arugula leaves
Light the grill and set to medium-high. Halve the peppers and remove the seeds. Brush with the olive oil and place on the grill. Allow to cook while preparing the burgers.
Remove the mixing bowl from the refrigerator and place the hamburger in the bowl.
Chop the garlic, basil, oregano and parsley and place on top of the hamburger, then add the salt and pepper. Use a spoon to mix the ingredients. Don’t over-blend; the burger should not appear ‘smashed’.
To make the patties, roll each lightly into a ball then place on the surface where you chopped the ingredients. Use parchment paper and a plate to press the burger mixture out into 6 patties.
Place the patties on the grill 3 minutes, then flip the patties to the other side. Place the cheese on the burgers and the opened rolls facedown on the grill and cook for another 3 minutes.
Remove the rolls from the grill and place a pepper slice, then a patty on the lower piece of roll.
Add a tomato slice and 6 pieces of arugula to the top of each burger. Place the top of the roll on the plate and serve open-faced.