Wine Varietal: Zinfandel
The flavor of Italy for this great burger
Spread: 1/2 cup prepared Sundry tomato pesto
Burgers: 2 1/2 lbs ground Beef chuck
1 teaspoon salt
1/2 teaspoon ground black pepper
3 garlic cloves, grated
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh oregano leaves, chopped
1/2 cup fresh Parmesan cheese, grated
2 tablespoons extra virgin olive oil
6 tablespoons Montreal Steak seasoning (such as McCormick Grill Mates)
3/4 lb. Gorgonzola cheese, sliced
2 medium heirloom tomatoes, cored, cut into 6 slices
12 deli slices prosciutto ham, sliced thin
2 cups spicy hot pitted olive salad mix (from Delallo olive bar) or any combination spicy pitted olive mix, chopped
5 cups baby arugula leaves
6 Bakery seeded Kaiser Buns, split, lightly toasted
skewers to hold burger and bun together
Canola oil for brushing grill rack
1-Prepare a gas grill o n medium-high heat, or a charcoal grill on medium-hot fire.
2-In a 9inch mixing bowl, add ground beef, salt, black pepper, garlic, basil, oregano, Parmesan cheese. Mix to combine. Shape beef mixture into 6 burgers, dividing evenly. Brush each burger with olive oil on both sides. Sprinkle each burger with steak seasoning. Cover it plastic wrap. Set in refrigerator till ready to cook.
3- Cut 6 slices cheese, set on a plate, cover with plastic wrap, set i n refrigerator till ready to use.
4-Slice tomatoes, set on a plate, cover with plastic wrap,set in refrigerator till ready to use.
5-Heat fire-proof skillet on the prepared grill. Add ham. Cook till warmed 1-2 minutes, cook in batches. Set aside.
6-Brush grill rack with oil. Place each burger on the grill rack over medium heat. Cook 3-4 minutes, turn each burger, cook 3-4 minutes longer for medium-rare. Place buns cut side down on the edge of the grill rack to toast lightly.
Arrange bun tops and bottoms on a plate. Spread each bun tops and bottoms with sundry tomato pesto. Top each bottom bun with 1 burger, 1 slice cheese, 1 slice tomato, 2 slices ham. Divide the olive salad evenly on each burger. Arrange arugula leaves on each burger, dividing evenly. Place tops of buns on each burger.
Skewer each burger to hold together.