Antipasto Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Sun-Dried Tomato and Artichoke Pesto Mayonnaise
1/4 cup sun-dried tomato pesto
1/2 cup mayonnaise
1/4 cup canned artichoke hearts, chopped
1 tablespoon capers, rinsed and chopped
3 tablespoon fresh basil leaves, chopped
2 pounds ground chuck
2 teaspoons salt 2
teaspoons dry Italian seasoning mix
1/2 cup Parmesan Regigano cheese, grated
1/4 cup kalamata olives, pitted and chopped
12 thin slices Italian dry salami
6 slices Mozzarella cheese
Vegetable Oil for the grill
6 cibiatta rolls, sliced
6 large leaves Romaine lettuce
6 thin slices red onion



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Sun-Dried Tomato mayonnaise, combine the mayonnaise, sun-dried tomato pesto, artichokes, capers and basil in a small bowl and mix to combine. Cover and keep cool to allow flavors to combine. To make the patties, combine gently mix in the salt, Italian seasoning and Parmesan cheese until just combined. Divide the mixture into 6 equal portions. Divide the 6 portions in half to make 12 smaller patties. Form the 12 patties to bun size and of equal thickness. Place 6 of the patties on your work surface. Top each patty with 2 slices Italian salami, 1 slice mozzarella and evenly divide the kalamata olives between the 6 patties. Top the filling with the other burger half and press edges to seal. When the grill is ready, brush with vegetable oil. Place the patties on the rack, cover and cook, turning once to desired doneness, about 5-7 minutes per side for medium. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread a generous amount of the Sun-Dried Tomato Pesto mayonnaise over the cut side of the rolls. On each bottom roll, place 1 romaine lettuce leaf, a patty and top with the thinly sliced red onion. Add the roll tops and serve. Makes 6 burgers