Bella Burger with Balsamic Caramelized Onions

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.


Portabella mushroom and tomatoe marinade
3/4 cup Colavita Extra Virgin Olive Oil
1 Cup Colavita Balsamic Vinegar
1.5 teaspoon freshly ground Black Pepper
3 cloves of Garlic (chrushed)
1/2 teaspoon Sea Salt (fine)
2 tablespoons fresh Oregano (chopped thinly)
2 tablespoons fresh Basil (chopped thinly)
6 Portabella mushrooms (largest available)
2 large tomatoes sliced (approximately 1/4" thick)
Balsamic Mayonnaise
4 tablespoons of mayonnaise
2 tablespoons of reduced marinade
Caramelized Balsamic onions
1/4 cup of Colavita Extra Virgin Olive oil
1 teaspoon fresh ground black pepper
2 large red onions in halves and sliced
2 tablespoons reduced marinade
Hamburger Patties
2 pounds Ground Chuck
2 teaspoons Sea Salt (fine)
1/4 teaspoon fresh ground black pepper
4 tablespoons of Worcestershire Sauce
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 pound Smoked Gruyere Cheese (3 slices per burger)
6 French bread rolls
Oil for the grill



Directions: Preheat gas grill to medium-high To marinade vegetables mix all ingredients together in a small bowl and set aside. In a large bowl, evenly arrage tomatoes slices and mushrooms and pour marinade over them coating them well. Marinade vegetables for approximately 15 minutes (reserve marinade) To grill tomatoes and mushrooms, grill tomatoes slices approximately 3 minutes on each side and grill the mushrooms approximately 5 to 6 minutes on each side. Brush mushrooms frequently with reserved marinade. After the vegetables are grilled assemble them together (mushroom first, 2 tomatoe slices on top of each mushroom and 3 slices of cheese) in a 9×15 cookie pan. Cover and let stand on the top portion of your grill so the cheese can melt. To reduce marinade: Pour reduced marinade in a fireproof 1qt sauce pan and place on top of grill rack. It will take approximately 30 minutes on high to reduce. When reduced, discard half of the olive oil on top. To prepare Balsamic Mayonnaise, mix reduced vinegar and mayonnaise well and set aside. To prepare Balsamic caramelized onions, on grill rack place a fireproof skillet with olive oil, add black pepper and onions, cook approximately 15 minutes. When onions are caramelized take the reduced balsamic marinade and mix in with onions, cook for approximately 5 more minutes. Set aside and keep warm. To make the patties spread the ground beef well in a 10×14 pan and sprinkle with salt, ground pepper, worcestershire sauce and olive oil. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form them into patties to fit roll. To prepare the buns for grilling, slice them before putting the patties on the grill. During the last few minutes of cooking your patties place the buns on grill for toasting. The inside or cut portion of the bun need to be a little bit more toasted than the outside. Brush the grill rack with oil. Place the patties on rack and cook, turning just once, approximately 5 to 7 minutes on each side for medium well burgers. To assemble the burger spread 1 teaspoon per side of Balsamic Mayo on both the top and the bottom of cut sides of toasted buns. Assemble bottom half of bun with burger, prepared mushroom/tomatoe/cheese, top with caramelized onions and cover with topside of bun.