Cattle, Spinach and Termaters Toasted Ciabatta GrandBurgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 lb. fresh ground beef chuck
1 lb. fresh ground beef round
2 tsp. salt
1 tsp. black pepper
1 1/2 cups finely diced red-ripe tomato (no seeds, drained well)
1 tsp. all purpose greek seasoning
2 tsp. white balsamic vinegar
1 tbsp. Colavita Olive Oil, plus more for grilling spinach and patties
2 cups fresh baby spinach leaves, coarsely chopped
1 tsp. fresh minced garlic
1 tbsp. minced jalapeno pepper
1/3 cup sliced canned mushrooms, drained and chopped well
4 tbsp. Treasure Cave shredded parmesan cheese
6 slices smoked provolone cheese
6 garlic ciabatta rolls, split
2 tbsp. mayonnaise
1 tsp. spicy brown mustard



Mix beef, salt, and pepper. Mix tomato, greed seasoning, vinegar, and one tbsp. olive oil; reserve. Coat grill rack with oil. Drizzle oil over spinach and toss with garlic. Grill spinach on mesh grill tray about one minute. Transfer to bowl and add jalapeno, mushrooms and parmesan cheese. Keep warm..

Grill patties until medium, about 6-8 minutes total, turning once. After turning, divide spinach mixture among patties, top with a provolone slice and close the lid. Toast ciabattas on grill last minute of grilling patties.

Mix mayonnaise and mustard. Spread on bottom portion of ciabattas and add a patty, cheese-side up. Top with tomato mixture and top portion of ciabatta.

Serve immediately.

Serves 6