Burger Caprese

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.


extra virgin Olive oil
2 lbs Ground Chuck
2 eggs
half cup bread crumbs
tsp sea salt
1/2 tsp fresh ground pepper
3 cloves garlic chopped
2 oz chopped onion
half cup basalmic vinegar
2 oz pomegrante juice
fresh Mozzarella
1/4 inch slices fresh beefsteak tomato
1/4 inch slices thinly sliced red onion
2 oz Fresh basil
long italian bread



Take 2lbs Ground Chuck , combine 2 eggs, half cup bread crumbs (fresh) 1 tsp salt (I use sea salt), 1/2 tsp ground black pepper, 3 cloves chopped garlic and 2 oz chopped onion….mix by hand in the bowl and then form into 6 equal sized patties. Pour half cup balamic and 2 oz Pomegrante juice into small saucepan and cook on side burner (My grill has it, if not put it in the grill as it can make a mess inside) Reduce this mixture until syrupy. Place this mixture on the side until ready to use.Turn grill on high and oil surface to prevent sticking. Reduce heat on one side (if two burners) leaving the other on high. Place patties on reduced side until desired result turning patties when necessary. Slice bread into 4 inch sections and split. Brush the inside of the bread with EVO sprinkle w/ salt and pepper and put on the grill until lightly grilled. Place cooked patty on bottom of bread, place thin- sliced red onion followed by 1/4 inch slice tomato then 1/4 inch slice fresh mozzarella. Drizzle basalmic and pomegrante reduction over cheese and then drizzle extra virgin olive oil. Place a few leaves basil and serve open with the top piece of bread vertical behind patty