Basil is King! Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1-1/2 lb. ground chuck beef
1/2 lb. mild Italian sausage, casings removed
1 cup fresh basil leaves, torn into small pieces
2 cloves garlic, minced
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
4 tblsp. olive oil
1-1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 Ciabata rolls, sliced into halves
fresh whole basil leaves
shaved fresh Parmesan cheese
Vegetable oil for grill



Preheat gas grill to medium-high. To make the patties, combine the beef, Italian sausage, torn basil leaves, garlic, pine nuts, grated Parmesan cheese, olive oil, salt and pepper. Mix well without handling the meat too much to avoid compacting it. Divide the mixture into 6 equal portions and form into patties. Brush hot grill with vegetable oil. Place the patties on the rack, cover, and grill 5 minutes. Turn the patties and grill until done to preference, about 5 minutes longer or until thermometer reads 160 degrees F. Toast the ciabata rolls on the grill, cut side down. To assemble the burgers, spread ciabata rolls with mayonnaise, add patty, top with whole basil leaves and shaved Parmesan cheese.