Ciao Bella Burger


  • 2 lb. veal
  • 2 medium cloves of garlic, finely minced
  • 2 Teaspoon. fine ground salt
  • 1 Teaspoon. ground tri-color peppercorns
  • 1 c. Sutter Home Red Moscato wine
  • 1-1/2 Tablespoon. Italian Seasoning blend (salt-free)
  • 1-1/2 Tablespoon. extra virgin olive oil
  • 1 medium sweet yellow onion
  • mushroom topping: 18 Cremini mushrooms, 3 Teaspoon. unsalted butter, 1/2 c. Sutter Home Red Moscato wine
  • other toppings:
  • 3 lg. size vine tomatoes,
  • 5 Italian shredded cheese blend (Asiago, Fontina, Parmesan, Romano, Mozzarella) 8 Ounces bag baby spinach
  • Condiment:
  • 1 c. mayonaisse, zest of 2 lemons, juice of 1/2 lemon,
  • 1 firmly packed Cup of fresh basil, finely chopped


  • Mix all burger ingredients well without compressing meat. Form into 6 equal burgers – keep refrigerated till needed (remove 15 min. before grilling)
  • Heat either a charcoal or gas grill to medium heat.
  • In cast iron skillet, cook mushrooms in butter till tender, add wine, cook till evaporated.
  • Set aside.
  • Prepare 12 slices tomato, set aside.
  • Mix mayo with zest, lemon juice, basil – refrigerate
  • When grill is ready, grill burgers 3-5 minutes per side for medium, during last minute, top with cheese, remove.
  • After turning, split buns in half horizontally, brush with butter, grill lightly, remove. Assemble burgers from top to bottom order:
  • Top bun spread with mayo mixture, baby spinach, tomato slice, mushrooms, burger, tomato slice, baby spinach, bottom bun half spread with mayo mixture.
  • Moscato Spritzer:
  • Fill tall, large glass with ice cubes 3/4 full. Pour in 1/3c. Moscato, 1/3c. freshly squeezed orange juice, juice of 1/2 lemon & 1/2 lime, 1 Teaspoon. or more to taste blue agave syrup/nectar, fill to top with orange sparkling water – mix well & cool off with this refreshing drink!