Campania Caprese Burger on Grilled Garlic Ciabatta Bread

Pairs well with:


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


2 # Ground Round Beef
1/3 cup Sutter Home Zinfandel
1/3 cup Colavita Extra Virgin olive oil
6 cloves garlic minced
2 tsp kosher salt
1 tsp freshly ground black pepper

Caprese Topping:
6-8 oz of fresh mozzarella cheese
6-9 Campari tomatoes or other variety of vine ripe sweet tomato
18 Fresh basil leaves
6 Tbsp Colavita extra virgin olive oil

One or two loaves of fresh Ciabatta bread or other round rustic bread about 5-6 inches wide
3 garlic cloves
6 Tbsp Colavita extra virgin olive oil
Vegetable oil for brushing the grill



Preheat grill to medium high

For the patties: Combine Ground beef, wine, olive oil, garlic, salt and pepper in bowl and mix together. Form into six patties to fit the bread slices. Set aside.

For the topping: Cut the cheese balls into 1/4 inch slices. Cut the tomatoes into 1/4 inch slices.

For the bread:Cut the bread into 12 -1 inch slices. Mince the garlic and add to the oil in a bowl let it stand. When the grill is ready brush the rack with vegetable oil and place the six patties on rack and close lid. Grill for 5 min per side for medium and turn only once. Meanwhile brush the bread slices with the infused garlic oil and toast on both sides during the last 3 minutes of cooking.

To assemble: Place one patty atop a bread slice, stack enough sliced tomatoes to cover patty, then top 3 basil leaves on tomatoes, and finally enough sliced mozzarella cheese to cover basil leaves and drizzle with olive oil over all, top with second slice of bread and serve. Makes six burgers.