Back to Sorrento Burger with Orange Artichoke Salsa

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.



Orange Artichoke Salsa
½ cup finely chopped freshly cooked or drained canned artichoke hearts (if fresh cooked are used, add 1/8 tsp. salt)
½ cup diced fresh red bell pepper
1 cup fresh orange segments, membranes removed, cut into ¼ -½ inch chunks (from about 2 large oranges)
3 tbs. grated yellow onion
1 tbs. finely chopped capers
1 tbs. pitted chopped Castelvetrano olives (or other green brine cured Italian olives such as Ascolane or Cerignola)
2 tbs. finely chopped chives
1 tbs. fresh basil, finely chopped
1 tbs. Limoncello
1 tbs. white balsamic vinegar
1 tbs. extra virgin olive oil
dash of cayenne pepper (or more to taste)


2 lbs. ground chuck (20% fat)
4 oz. Gorgonzola cheese, crumbled
½ cup chopped fresh chives
1 tsp. salt

Pancetta Limone (Italian lemon bacon):

6 pieces of pancetta, thinly sliced (approx. 3 oz.)
3 tbs. limoncello (any brand)

Additional ingredients:

Vegetable oil for brushing on the grill rack
¼ cup (1/2 stick) butter, softened
6 Ciabatta rolls (about 4×3 inches each), split
2 cups baby spinach leaves




To make the salsa, combine the artichokes, red bell pepper, orange segments, and yellow onion in a large bowl. Mix well to combine. Add the capers, olives, chives, basil, limoncello, vinegar and olive oil. Mix well. Add the cayenne pepper. Refrigerate until serving.

To make the patties: Combine the ground chuck, cheese, chives and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Loosely cover with plastic wrap and set aside.

Prepare a medium-hot fire in a charcoal grill with a cover or pre-heat a gas grill to medium-high.

To make the Pancetta Limone:
Cook the pancetta slices in a fire-proof skillet on the grill over medium-high heat until browned. Reduce heat to medium. Sprinkle limoncello over slices. Once alcohol burns off (about 1 minute) remove to aluminum foil sheets. Set aside.

To cook the burgers:
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once, until done to preference, 4 to 5 minutes per side or until desired doneness. During the last few minutes of cooking, butter both sides of the sliced rolls, place on the rack inner side down, toasting until golden brown.

To assemble burgers:
Top each toasted ciabatta roll bottom with 1/3 cup portion of the spinach, a patty, 1/6th of the salsa, a crumbled slice of pancetta and a roll top.

Makes 6 burgers