Bada Bing Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Patties: 2 pounds 90% lean beef
1/4 C. red wine
1 roasted garlic bulb broken up into cloves
1/2 C. Italian bread crumbs
1 Large Egg
1 Large vine ripe tomato to be sliced into 6
1 Small eggplant Shaved Thin
1 Teaspoon extra virgin olive oil
Dash salt
Dash pepper
Creamy Parmesan Sauce:
1 8oz cream cheese
1/2 C. shredded parmesan cheese
1/2 Teaspoon red pepper flakes
1 teaspoon chopped fresh parsley
1 Large Roasted Italian to be cutup into 12 thick slices.
Vegetable oil to be brushed on the grill.



Combine the beef, red wine, roasted garlic cloves, Italian Bread Crumbs and egg to form patties. Set aside. Slice the vine ripe tomato and eggplant very thin. Coat with salt, pepper and olive oil. Set aside. Combine the cream cheese, shredded parmesan cheese and red pepper flakes over medium to low heat until melted and combined. Keep on very low heat. Brush a little extra virgin olive oil on the roasted garlic italian bread slices. Put burger patties on a medium-high grill that has been brushed with vegetable oil. Be sure to sear each side quickly. Do not push down on the burgers but wait to flip until juices appear on the top side. Cook until medium well, about 5 minutes on each side. Remove and keep to the side. When there is about 4 minutes left for cooking the patties, grill the tomato and eggplant slices for about 2 minutes on each side and remove. Next lightly grill the bread on both sides making sure to leave those wonderful grill marks. To assemble, put a sliced of grilled roasted italian bread on the bottom, then the burger patty, the grilled tomato, a teaspoon creamy parmesan cheese sauce, eggplant slice, another teaspoon of creamy parmesan sauce, top slice of grilled bread and sprinkle with chopped fresh parsley and a little more parmesan cheese. Slice and enjoy!!