Burger Ala Trentina

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs ground chuck (80 %)
3 md cloves fresh garlic
2 green onions (sliced in 1" pcs)
1 tsp salt
1 tsp granulated beef bouillon
1/2 tsp fresh ground black pepper
1/4 tsp sesame oil
2 tsp capers
2 TBSP Red Zinfandel (I used Sutter Home)
3 TBSP olive oil
1 TBSP fresh shredded Parmesan cheese
1/2 tsp fresh ground black pepper
6 plain hamburger buns
Vegetable oil (to brush grill rack)
6 red leaf lettuce leaves
12 thin vine ripe tomato slices



To make hamburger mixture: Place 2 lbs ground chuck in large bowl. In food processor bowl add garlic gloves, sliced green onions, salt, beef bouillon, pepper, sesame oil, capers, wine and Parmesan cheese. Process until mixture is almost smooth. Add mixture to ground chuck and mix well. Try not to overdue it, however you do want to evenly distribute flavors through the beef. Divide mixture into 6 even balls. Form balls into patties slightly larger than buns. Refrigerate patties. To Prepare the grill: Preheat gas grill to med/high heat. To Prepare the buns: Combine olive oil, 1 Tbsp Parmesan cheese and 1/2 tsp black pepper in small bowl. Brush inside of bun (top and bottom)with olive oil mixture. When gas grill has reached it's proper temperature brush rack with vegetable oil. Place the hamburgers on the grill, cover and cook, turning once or twice until cooked. About 6 minutes on each side. When burgers are done remove from grill and let rest. Turn heat on grill down to medium and add buns, cut side down. Toast until golden. Don't take your eyes off the buns they can easily turn to charcoal. Remove buns from grill. To assemble burgers: Place 1 lettuce leaf on bottom of each bun, add hamburger, 2 tomato slices and top of bun. Serve