Cheesy Pistachio Pesto Burgers with Grilled Mortadella and Sun-dried Tomato-Zinfandel Jam

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Sun-dried Tomato and Zinfandel Jam:
1 Tablespoon Colavita Extra Virgin Olive Oil
2 Tablespoons minced shallots
1 1/2 cups diced sun-dried tomatoes in oil, well drained
1 Tablespoon sugar
1 cup Sutter Home Zinfandel
2 teaspoons fresh lemon juice
1/4 cup water
Lemony Two-Cheese Spread
6 ounces soft, mild tasting goat cheese, at room temperature
1/3 cup crumbled Gorgonzola cheese
2 Tablespoons mayonnaise
2 teaspoons finely grated lemon zest
1/3 cup shelled, lightly salted pistachios
1 cup whole basil leaves, firmly packed
2 medium garlic cloves
1/4 cup Colavita Extra Virgin Olive Oil
1 pound ground chuck
1 pound ground sirloin
1/2 cup coarsely grated smoked mozzarella
1/4 cup ground Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
vegetable oil, for brushing on the grill rack
6 medium-sized slices high quality mortadella, cut about 1/4 inch thick
6 Ciabatta rolls, split
1/4 cup Colavita Extra Virgin Olive Oil
1 1/2 cups baby arugula leaves



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

To make the jam, place olive oil and shallots in a heavy nonstick fire-proof
saucepan and place on the grill. Cook, stirring frequently, until shallots have
softened. Add the sun-dried tomatoes, sugar, Zinfandel, lemon juice and water and
stir to combine. Bring to a simmer and cook, stirring frequently, until most of
liquid has evaporated and tomato mixture is thick and jam-like. Cool to room
temperature. Set aside.

To make the lemony two-cheese spread, in a medium bowl stir together the goat
cheese, Gorgonzola, mayonnaise and lemon zest. Cover and refrigerate. Bring to
room temperature before serving.

To make the patties, place the pistachios, basil, garlic and olive oil in the bowl
of a food processor and pulse until finely chopped. Place in a large mixing bowl
and add the ground chuck, ground sirloin, mozzarella, Parmesan, salt and pepper.
Gently combine and form into 6 patties sized to fit the rolls. Cover with plastic
and set aside.

Brush the grill rack with vegetable oil. Place mortadella slices on the grill rack
and cook, turning frequently, until lightly browned on both sides. Remove from
grill and cover with foil to keep warm. Place patties on the grill rack, cover,
and cook, turning once, until done to preference, about 5 to 7 minutes per side
for medium doneness. Brush cut sides of rolls lightly with olive oil. During the
last few minutes of patties cooking, place rolls, cut sides down on the grill rack to lightly toast. During the last minute of cooking, return mortadella slices to
the grill and cook until hot.

To assemble the burgers, onto each toasted roll bottom spread equal amounts of the
lemony two-cheese spread. Top each with equal amounts of baby arugula, a
cooked patty, a mortadella slice, equal amounts of the jam, and the roll tops.