Blackened Burgers With Capicola, Sharp Provolone and Dressed Arugula

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 1/2 lbs ground beef
2 teapoons Kosher salt
3 Tablespoons cracked peppercorn
1 1/2 cups arugula
3 Tablespoons olive oil
1 Tablepoon white wine vinegar
Salt & pepper to taste
6 Ciabatta rolls, precooked, split
4 Tablespoons softened butter
1 teapoon garlic salt
6 oz Capicola, thinly sliced
6 slices sharp provolone
3 Tablespoons Dijon mustard



Preheat gas grill to medium-high. To make burgers, divide meat into 6 equal portions and form into patties, being careful not to overwork the meat. Season with 2 teaspoons salt and cracked pepper. To make arugula, place it in a medium bowl and toss with oil and vinegar, then season to taste with salt and pepper. Set aside. To prepare rolls, take bun halves and spread with butter. Then sprinkle with garlic salt. Once grill is preheated, brush grill rack with oil. Place burgers on grill, cover and cook for 4 minutes. Turn burgers and cook for 3 more minutes. Add Capicola and provolone to each burger and cook for an additional 2 minutes. (Cooking times may vary depending on desired doneness) During the last couple minutes of cooking, place rolls on grill, cut side down and toast lightly. To assemble the burgers, place burgers on bottom halves of rolls. Spread each burger with mustard, top with arugula, add roll tops and serve.