Build a Better Burger 25th Anniversary Recipe: Roman Burgers
Take your backyard party guests on a culinary excursion to Italy with these Roman Burgers, the Grand Prize winner in the 2009 Sutter Home Build a Better Burger Recipe Contest.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Zinfandel.
BALSAMIC PEPPERS AND ONIONS
2 tablespoons Colavita Extra Virgin Olive Oil
1 large red bell pepper, halved and thinly sliced
1 large onion, halved and thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Colavita Balsamic Glace Original
2 pounds ground beef chuck
1/4 cup Sutter Home Zinfandel
2 ounces grated Pecorino Romano cheese
2 cloves garlic, minced
1 tablespoon ground fennel seed
1 tablespoon sweet paprika
2 teaspoons salt
1 teaspoon Tabasco Pepper Sauce
3/4 teaspoon freshly ground black pepper
SUNDRIED TOMATO AIOLI
1/2 cup mayonnaise
1/4 cup finely chopped sundried tomatoes packed in olive oil
1 tablespoon oil from sundried tomatoes
1 clove garlic, finely chopped
Vegetable oil, for brushing on the grill rack
6 Italian bakery buns, split
1 bunch fresh basil
6 ounces grated Pecorino Romano cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the peppers and onions, heat the oil in a skillet over medium heat. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the balsamic glace and cook 5 minutes longer. Cover and keep warm.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
To make the aïoli, combine all the ingredients in a small bowl and mix well. Cover and refrigerate.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, spread the toasted sides of the buns with aïoli. Place equal portions of the peppers and onions on the bun bottoms, followed by the patties, a few basil leaves, and an equal portion of the cheese.
Add the bun tops and serve.