Caprese Truffle Burger with Tomato Caper Emulsion

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Tomato Caper Emulsion
1 egg yolk 2 teaspoons lemon juice
1 Tablespoon capers
3 heirloom tomatoes, 1/2 chopped for the emulsion and 2 1/2 sliced for topping patties
½ teaspoon white pepper
2 1/2 teaspoons sea salt, not iodized, 1/2 tsp. for emulsion and 2 tsp. for patties
¾ Cup Colavita Extra Virgin Olive Oil
2 oz sundried tomatoes
1 lb ground sirloin
1 lb ground chuck
4 oz chorizo
12 pepperoncini peppers, seeded and chopped
2 Tablespoons black truffle infused oil
2 teaspoons sea salt (not iodized)
Vegetable oil, for brushing on grill
Toppings and Bread
1 medium ball fresh domestic mozzarella
6 bun-sized portions foccacia, halved horizontally
2 ½ heirloom tomatoes, sliced
1 cup fresh basil leaves, thinly sliced



Method of Preparation To make the emulsion, combine egg yolk, 2 teaspoons lemon juice, 1 teaspoon capers, ½ chopped heirloom tomato, ½ teaspoon white pepper, and 1/2 tsp. sea salt in a blender. Puree until well blended and add ¾ cup Colavita Extra Virgin Olive Oil in a slow steady stream. Cover and refrigerate emulsion for approximately one hour. Prepare a charcoal grill with a cover, using a charcoal chimney with newspaper to heat the coals, or heat gas grill to medium high. To form the patties, finely chop 2 oz. sundried tomatoes and combine them with 1 lb. ground sirloin, 1 lb. ground chuck, 4 oz. Chorizo, 2 teaspoons sea salt, 12 pepperoncinis, seeded and chopped, and 2 tablespoons black truffle infused oil. Mix ingredients in a large mixing bowl, taking care not to overhandle, and form into 6 equal patties that will fit the sliced foccacia. When the grill is ready, brush hot grill with vegetable oil, and place patties on grill, directly over heat source. Grill patties, turning once, about 3-5 minutes on each side for medium doneness. Before removing burgers, top with a thin slice of fresh mozzarella and close grill until cheese is softened. Remove burgers, scrape grill, and brush with vegetable oil. Place sliced foccacia face down on grill. Heat buns, remove from grill, and then top burger in this order: bottom bun, burger with melted cheese, 1 slice heirloom tomato, sliced basil to cover tomato slice, and then spread emulsion thoroughly on top bun, close burger and serve. Makes 6 burgers.