Blistered Bruschetta Burrata Burger with Crispy Coppa and Basil Crema

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

The Southern Italian-inspired ingredients, some of which I grow in my organic Staten Island garden!


Basil Crema

3/4 cup ricotta, preferably fresh, drained

1 Tablespoon Colavita Extra Virgin Olive Oil

1 teaspoon lemon zest

1/2 teaspoon kosher salt

1/4 cup roughly chopped fresh basil


2 pounds ground chuck

1/3 cup pitted and roughly chopped Gaeta olives

1/4 cup finely chopped red onion

1 1/2 teaspoons kosher salt

1 teaspoon fresh cracked black pepper

12 thin slices spicy coppa

Blistered Bruschetta

30 Nature Sweet vine ripened cherry tomatoes, rinsed and stemmed

1 Tablespoon Colavita Extra Virgin olive oil

2 shallots, thinly sliced

2 cloves garlic, crushed

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 Tablespoon Colavita white balsamic vinegar

8 ounces Burrata cheese, carefully cut into 6 slices

Vegetable oil, for brushing

6 ciabatta rolls, split

3 cups wild or baby arugula

12 Fresh Basil leaves


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

To make Basil Crema, in a food processor combine ricotta, olive oil, lemon zest, salt and basil. Process until smooth. Transfer to small bowl. Cover and refrigerate.

To make patties, in a large bowl combine the ground chuck, olives, red onion, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Form into 6 patties. Cover and refrigerate.

When grill is ready, heat a large fire-proof skillet until hot. Spray with non-stick cooking spray. Cook coppa until crispy on both sides. Transfer to paper towel-lined plate; set aside.

In a medium bowl toss tomatoes with olive oil to coat. In same skillet, add tomatoes, cook and let sit for 2 – 3 minutes. Stir and cook for an additional 2 – 3 minutes or until skin begins to blister. Transfer to bowl. Add shallots, garlic, salt, pepper and vinegar; toss together. Set aside at room temperature.

Brush the grill rack with the vegetable oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 – 7 minutes each side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.

To assemble the burgers, spread the Basil Crema on the cut sides of the rolls. Top each roll bottom with equal amounts of the arugula, 1 patty, 2 slices Crispy Coppa, Blistered Bruschetta, 1 slice Burrata and 2 basil leaves. Add the roll tops and serve. Makes 6 burgers.