Feta Florentine Burgers with Frizzled Prosciutto on Parmesan Toasted Ciabatta

Accolades 2006 Finalists
Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3/4 Cup mayonnaise
2 Tablespoons oil packed sun dried tomatoes, drained and chopped
8 Tablespoons Colavita Extra Virgin Olive Oil, divided
1/2 Cup white onion finely chopped
1/2 Cup red bell pepper finely chopped
1 Cup white mushrooms, chopped
1 1/2 Cups fresh spinach leaves, thinly sliced
1 1/2 Cups thinly sliced prosciutto
2 1/2 lbs ground sirloin
1/2 Cup crumbled feta cheese
2 teaspoons salt
Vegetable oil for grill rack
6 slices fresh mozzarella cheese 1/4 inch thick
6 ciabatta rolls, split
1 garlic clove, peeled and cut in half lengthwise
6 Tablespoons fresh grated parmesan cheese
3 Cups mesclun greens



1. Preheat a gas grill to medium high heat. 2. Place mayonnaise and sun dried tomatoes into a small bowl; mix until well combined. Cover and refrigerate until ready to use. 3. Place 2 Tablespoons Colavita Extra Virgin Olive oil into a large 12 inch oven proof skillet. When grill is ready, place skillet on grill. When oil is hot add onion, bell peppers and mushrooms. Cook for about 5 minutes or until tender, stirring frequently. Add spinach leaves and cook for another 3 minutes or until spinach has wilted down. Transfer to a large bowl and set aside. 4. Place 2 Tablespoons of remaining Colavita Extra Virgin Olive oil into same skillet and place on grill. When oil is hot, add prosciutto. Cook for 5-8 minutes or until well crisped. Transfer to a paper towel lined plate to drain, set aside. 5. Add sirloin, salt and feta cheese to large bowl of cooked vegetables. With hands or large spoon gently mix well, handling the meat as little as possible to prevent compacting meat. Form into 6 equal size patties. 6. When grill is ready, brush grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties, and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top patties with a slice of mozzarella cheese until melted. Lightly brush the cut sides of ciabatta rolls with remaining 4 Tablespoons of Colavita Extra Virgin Olive Oil. Rub cut sides of garlic over inside of rolls then sprinkle and press with parmesan cheese. Place rolls, cut side down, on outer edges of grill to lightly toast. 7. Spread sun dried tomato mayonnaise on insides of warm toasted ciabatta. Layer bottom rolls with divided mesclun greens, a burger and divided frizzled prosciutto. Top with remaining rolls, serve and Enjoy!