Dio’s Double-Decker Pizzaburgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


6 pounds ground chuck
1 1/2 cups ground pepperoni
1 1/2 cups parmesan cheese
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. anise seed
4 cloves fresh garlic, minced
2 tsp. sugar
1 tsp. ground black pepper
1 tsp. salt
2 8-oz. tomato sauce, half to be used later
1 6-oz. tomato paste
1 cup good red wine
2 onions, sliced and sautéed
mozzarella cheese, sliced
sourdough buns



In a food processor, grind up the pepperoni for the burgers. In a large bowl, combine the ground chuck, pepperoni, parmesan cheese, oregano, basil, anise seed, garlic, sugar, salt and pepper. Mix together, and then add 1 can of tomato sauce and the entire can of tomato paste. Mix well with other ingredients. Form into 18 medium sized patties, then grill over medium heat on grill. While burgers are grilling, slice the onions and sauté in olive oil. When onions are tender, deglaze the pan with the wine. Let simmer for a couple of minutes, and then add the other can of tomato paste. Give a good stir and let stand over low heat for 10 minutes. Turn burgers over. When they are almost done, spoon about two tablespoons of wine sauce onto half of patties, then place sliced mozzarella on top of the sauced patties and close the lid to melt the cheese over the sauce and the patty. Be sure to toast the buns while the cheese is meting. When this is done, placed sauced patties on buns and placed un-sauced patties onto sauced patties. Serve.