Mozzarella Tapenade Burger

Ingredients

• 6 large potato buns
• 3 # ground chuck
• 6 ounces fresh mozzarella
• 12 Tablespoons Olive Bruschetta (1 teaspoon dry oregano/ 1 teaspoon Extra Virgin Olive Oil
• Sun Dried Tomato Caesar
• 4 Tablespoons Sun Dried Tomatoes, minced spray
• 2 Teaspoons anchovy paste
• 1/2 Cup mayonnaise
• 1/2 lemon juiced
• 1 shake of hot sauce
• 1/2 teaspoon garlic paste
• 2 Cups Romaine lettuce, fine chopped
• 6 leaves fresh Basil, fine chopped
• Lemon Butter Sauce
• 1 Cup Sutter Home Chardonnay
• 1 teaspoon heavy cream
• 1 lemon juiced
• 1 stick butter
• 4 leaves shredded Basil
• 1 1/2 Cup shredded romaine

Instructions

• – Divide the ground beef into 12 equal portions (approximately 3 ounces each) and patty flat.
• – Cup one patty in the hand and place 1 ounce of the fresh mozzarella in the middle.
• – Cover with another burger patty and seal the edges, flattening the whole patty even.
• – Heat grill to medium high and spray to avoid sticking.
• – Season lightly w/ salt and pepper and grill each burger 9 minutes on the first side and 6 minutes on the second side. Remove from the grill and set to side to rest under a foil tent.
• – While burgers are cooking, mix the Sun Dried Tomato Caesar ingredients together.
• – Also while the burgers are cooking, place a pot with the wine and cream for the Lemon Butter Sauce on the grill to get hot and reduce to thick.
• – When the wine and cream are making large bubbles, swirl in the cold butter and lemon squeezed juice.
• Stir until thickened. Season w/ salt and pepper.
• – Mix together the basil and lettuce.
• – Toast the buns on the grill.
• – Build the burgers by slathering the Sun Dried Caesar on the bottom of each bun. Then top each with a layer of the lettuce/ basil mixture.
• – Top the lettuce with the rested beef/ cheese filled burgers.
• – Top the burgers with the olive mixture.
• – Pour the butter sauce over the top of everything and top with the top bun.
• – Serve.