Balsamic and Basil Burgers with Arugula Watermelon and Feta Salad

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 pounds ground chuck
2 tablespoons Colavita balsamic vinegar
1/2 cup grated white onion
3 cloves minced garlic
½ cup chopped basil leaves
¼ cup sliced scallions
1 teaspoon salt
½ teaspoon ground black pepper

Arugula Watermelon and Feta Salad
2 cups Arugula, washed and dried
1 1/2 cups watermelon, cut into small cubes
1/2 red onion, sliced
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons Colavita extra virgin olive oil
2 tablespoons Colavita balsamic vinegar
½ teaspoon salt
1/4 teaspoon cracked pepper
1/2 cup feta cheese, crumbled

Remaining Ingredients
2 tablespoons vegetable oil for brushing on grill rack
6 good quality rolls, split



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

To make the patties, combine ground chuck, balsamic vinegar, grated onion, garlic, basil, scallions, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last two minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

In a large bowl, combine arugula, watermelon, onion, mint and basil. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Add feta to the bowl and toss to combine.

To assemble the burgers, place the roll bottoms on a serving platter and top with burger patties, top with equal portions of watermelon feta salad. Add the roll tops and serve.