Burger Napolitano with Ceasar Slaw and Prosciutto Crisps

Pairs well with:


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


Ceasar Slaw Dressing
2 anchovies finely chopped. 2 tablespoons balsamic vinegar.
2 garlic cloves finely chopped.
1/2 teaspoon Dijon mustard.
1/4 cup extra virgin olive oil.
1/2 teaspoon fresh ground black pepper.
2 hearts Romaine lettuce shredded.

Prosciutto Crisps.
4 ounces of prosciuttto sliced about 1/8 inch thick and cut into bite size pieces
1.4 cup extra virgin olive oil.

2 pounds fresh ground chuck.
2 teaspoons sea salt.
1/2 cup chopped onion.
2 cloves chopped garlic.
remaining oil from the prosciutto crisps.
1 teaspoon crushed dry red pepper.
6 peeled eggplant slices…sliced round about 1/8 inch thick and pat dry.
6 tomato slices.
2 teaspoons dry Italian seasoning.
6 slices sharp provalone cheese…sliced about 1/8 inch thick.
1/2 teaspoon fresh ground black pepper.
1/4 cup Sutter Home Merlot.
6 Ciabatta rolls split
1/4 cup extra virgin olive oil.
vegetable oil to brush on grill rack.



Ceasar Slaw.

Combine all the ingredients except Romaine. Wisk to blend. Add the shredded Romaine and toss. Set aside and keep chilled.

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

Prosciutto Crisps. Place a small fire proof skillet on the grill rack. Heat 1/4 cup extra virgin olive oil on the grill rack. When the oil is hot add the prosciutto and cook until crisp…about 4-5 minutes. Transfer to a paper towel lined plate. Retain the remaing oil. Set the crisps aside.

In the same skillet using the remaining oil from prosciutto crisps sautee the onion and garlic until tender…about 3 minutes. Remove from grill, add crushed red pepper and set aside.

Brush both sides of the eggplant with extra virgin olive oil. Place on the grill rack and grill until brown…about 4 minutes each side. Remove from grill and set aside.

Brush both sides of the tomato with remaining extra virgin olive oil, grill two minutes each side. Remove, sprinkle each side with dry Italain seasoning. Set aside.

To make the patties combine the chuck, sea salt, the sautee onion and garlic, merlot and fresh ground pepper. Mix gently and shape into 6 patties to fit the Chibatta rolls.

When grill is ready brush grill rack with vegetable oil. Place patties on the rack, cover and cook 5 minutes. Turn the patties, cover and cook 3 minutes. Then add the provalone cheese, cover and cook additional 2 minutes. During these last 2 minutes of grilling place the rolls cut side down on the outer edges of the rack to toast lightly.

To assemble…on each roll bottom place one eggplant slice, one tomato slice, a patty, ceasar slaw and prosciutto crisps, then place top half of the roll.