BadaBing! Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Vegetable oil, for brushing the grill rack
1 1/4 lb thin sliced Pork Chop.
2 tbsp. Extra Virgin Olive Oil
3 cloves Garlic, 1 clove crushed for sauce,
2 peeled and minced for patties
1 29 oz. can Tomato Sauce
1 6 oz. can Tomato Paste
2 cups Water 1 Bay Leaf
2 tsp. Kosher Salt,
1 tsp. for sauce,
1 tsp. for patties
2 tsp. Pepper, freshly ground,
1 tsp. for sauce, 1 tsp. for patties
1 lb Ground Chuck
1/2 cup Italian Seasoned Bread Crumbs
1/2 cup Parmesan Reggiano Cheese, grated
1/4 cup Pecorino Romano Cheese, grated
2 tbsp. Parsley, chopped
2 eggs, beaten
1 large loaf crusty Italian Bread



Preheat the grill to medium hot and brush with vegetable oil. Cook pork chop on preheated grill over medium high heat for 4 minutes. Flip pork chop and cook for an additional 4 minutes. Cover pork chop with aluminum foil and set aside. For the sauce, put olive oil into a medium pot over medium heat on the grille. Add crushed garlic clove and set aside minced garlic clove for later use. Fry garlic clove until it just turns light brown, about 4 minutes. Remove garlic clove. Carefully add tomato sauce, tomato paste, water, and bay leaf to oil. Add 1 tsp. salt setting aside remaining 1 tsp. salt for later use. Add 1 tsp. pepper setting aside remaining 1 tsp. pepper for later use. Add cooked pork chop to sauce. Move pot to be over indirect heat. Mix sauce well in pot with a spoon and allow to cook for 1-1/2 hours, adjusting temperature so the sauce is at a medium simmer. Stir often to keep sauce from sticking to the bottom of the pan too much. Sauce will thicken over time. While sauce is cooking, assemble the patties. Put minced garlic in a large bowl. Add reserved teaspoon of salt and teaspoon of pepper. Add ground chuck. Add seasoned bread crumbs, parmesan cheese, romano cheese, chopped parsley, and beaten eggs. Carefully work mixture with hands until all ingredients are mixed well. Shape mixture into 4 patties, about 4-5 inches in diameter, 1/2” thick. Put patties on a plate and cover with plastic wrap. Place in refrigerator until 20 minutes remain in the sauce cook time. Reheat the grill to medium hot and brush with vegetable oil. Remove patties from refrigerator and grill them over medium heat, about 7 minutes. Flip burgers and grill an additional 7 minutes. Remove patties from grill and cover with tin foil, allowing meat to rest for 5 minutes. While patties are resting, cut bread into 5” thick slices, and then cut in half lengthwise to make a ‘top’ and ‘bottom.’ Grill bread for 4 minutes, cut side down. Remove from grill, put 'bottom' bread piece on plate, add 4 tablespoons of sauce, add patty, add an additional 4 tablespoons of sauce, and top with 'top' piece of bread.