Double-Decker Provolone and Pesto Burgers


Rosemary Pesto:
3 cups fresh Arugula
3 tablespoons fresh rosemary
3/4 teaspoon kosher salt
1 garlic clove, peeled and diced
1/2 cup pine nuts, toasted
1/2 cup Colavita Extra Virgin olive oil, plus additional as needed
1/2 cup parmesan cheese

3 pounds freshly ground chuck
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
Oil to brush the grill grate
12 slices provolone cheese

6 Sesame topped brioche rolls, split
2 large vine ripened tomatoes
2 California Avocados
1 teaspoon kosher salt
2 tablespoons Colavita balsamic vinegar
3 tablespoons Colavita Extra Virgin Olive Oil
1 teaspoon Grey Poupon Mild & Creamy Blend Mustard
1 teaspoon finely chopped rosemary



Preheat a gas grill to medium-high.
To make the pesto, combine in a food processor the 3 cups of Arugula, 3 tablespoons of rosemary, 3/4 teaspoon of salt, garlic and the 1/2 cup of pine nuts. Process until combined. With the motor running, add the 1/2 cup of Colavita Extra Virgin olive oil and process until combined. Add the parmesan cheese and process just until combined; set aside. (If mixture is too thick, gradually add a little more Colavita Olive oil and process until smooth-you want it to have a spread-able consistency)

To make the patties, place the ground chuck in a large bowl. Sprinkle evenly with the 3 teaspoons of kosher salt, 1/2 teaspoon of black pepper and the Worcestershire sauce. Using your hands, gently combine the seasonings and the meat, making sure to not overwork the meat. Form the mixture into 12 evenly sized patties shaped to fit the buns. Lightly brush the grill grate with oil and place the patties on the grate. Grill the patties in covered grill turning once until desired doneness, about 8-10 minutes for medium. During the last few minutes of cooking arrange slices of the provolone cheese on each of the patties. Arrange the buns, split side down, around the edge of the grill to lightly toast.

To assemble the burgers, gently spread the pesto on top of the cheese on each of the patties, evenly dividing. Thinly slice the tomatoes (6 slices total) and the avocadoes (12 slices total); evenly sprinkle the teaspoon of kosher salt over tomato and avocado slices. Whisk together the 2 tablespoons of Colavita balsamic vinegar, 3 tablespoons of Colavita Extra Virgin olive oil, the teaspoon of Grey Poupon Mild & Creamy Blend mustard and the teaspoon of rosemary to make vinaigrette. Arrange 2 of the cheese and pesto covered patties on the bottom half of each bun, top each with a tomato slice and 2 avocado slices; drizzle the vinaigrette over the avocados on each, evenly dividing. Top with the remaining bun halves. Open wide and enjoy!

Yield: 6 double-decker burgers