Colossal Coliseum Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


For the Burgers
2 ounces pignoli nuts
1 ½ pounds ground chuck
6 ounces ground pork (preferable trimmed pork butt)
2 oz best quality sun dried tomatoes packed in oil, drained and minced
2 tablespoons capers, drained and minced
½ cup grated Grana Padano
¾ teaspoon sea slat
Roasted Garlic-Rosemary mayonnaise
6-8 cloves garlic, peeled
4 ounces colivita extra virgin olive oil
Pinch sea salt
1 cup mayonnaise (best quality available)
2 teaspoons fresh rosemary, minced
3 French Butter, Bosc or similar Pear, cored and slice 3/8 inch thick Colivita extra virgin olive oil
12 slices ½ thick Ciabatta bread
6 sliced Bel Paese Cheese (or Italian Fontina) sliced 1/8 thick Boston or Butter lettuce, washed and picked thru
12 slices prosciutto da Parma sliced very thin



Heat grill to medium-high For the burgers In small non-stick sauté pan add pignoli nuts and slow toast, always shaking pan. Remove from heat and cool completely. In large mixing bowl add ground beef, ground pork, minced sun dried tomatoes, minced capers, Grana Padano and sea salt being careful not to compact the meat, gently mix until well blended. Form into 6 equal burgers and shape to fit bread. Refrigerate till needed. For Roasted Garlic-Rosemary Mayonnaise In piece of aluminum foil, in center place garlic cloves, olive oil and salt. Bring in all 4 corners of foil and close tightly to form pouch. Place on grill over medium-low heat and grill for 10 to 15 minute or until golden brown and soft. Remove from heat and cool. In food processor place prepared mayo rosemary and drained garlic cloves ( save the flavored oil for later use). Pulse just to blend. Scoop into bowl and refrigerate. For burger assembly Brush pear slices with olive oil and place on medium high grill and grill both sides till pear is tender but still firm. Remove from grill and keep warm. Wipe grill rack with olive oil and place burgers over medium high heat, cover and cook for 3-4 minutes, flip and cook for 5 more minutes for medium rare. When there is 2 minutes left on burgers brush ciabatta with olive oil left over from roasted garlic and grill till golden brown on both sides. When there is one minute left for burgers top burgers with Bel Paese cheese cover and let cheese melt slightly. Place piece of grilled ciabatta on plate and spoon roasted garlic-rosemary mayo to cover, place 2 nice, dry leaves of Boston lettuce on mayo top with burger. Top burger with slices of grilled pears, and then top with 2 slices of prosciutto finish with grilled ciabatta. Serve