Flame Gilded Fusion Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Flame Gilded Fusion Burgers Ingredients:
Italo-Espanola-Dijon Mayonnaise
2 tablespoons, freshly chopped Italian parsley
1 cup real mayonnaise
1 tablespoon prepared sofrito
¼ cup Grey Poupon Country Style Dijon mustard
2 tablespoons Sutter Home Pinot Grigio, plus ¼ cup reserved for burgers
For the Burgers and Toppings:
4 ounces Pancetta, chopped fine
2 tablespoons, finely chopped garlic
2 tablespoons, finely chopped shallots
2 tablespoons Colavita Extra Virgin Olive oil, plus ½ cup more for brushing burgers, the grill and Ciabatta rolls
1/4 cup Sutter Home Pinot Grigio wine
6 green leaves of baby romaine lettuce, rinsed and dried
2 Cipollini or Borrettano onions, sliced thin
6 slices, fresh Buffalo mozzarella, about ¼ inch thick
2 pounds freshly ground chuck
1/4 pound freshly ground pork
1 ½ tablespoons sea salt
1 tablespoon fresh ground black pepper
For the brea
d 6 sandwich size Ciabatta rolls, split



Instructions: Preheat the grill to medium high, about 400 – 425 degrees. You want the grill to be hot, you can always lift the lid to reduce the temperature. While the grill is preheating, make the Italo-Espanola-Dijon Mayo: Chop the fresh Italian parsley to measure 2 tablespoons. In a medium bowl, combine the Italian parsley, mayonnaise, sofrito, the Grey Poupon Dijon mustard and the Sutter Home Pinot Grigio. Fold ingredients together until creamy and smooth. Refrigerate until ready to serve. Now let’s prep. Take the Pancetta and finely chop it. Peel the casings from the Chorizo and finely chop. Put the Pancetta and the Chorizo in a bowl and set aside. Clean your cutting board. Next, finely chop the garlic and the shallots, measuring 2 tablespoons each and set aside in a bowl until the grill is at temperature. When the grill has reached temperature, at least 400 degrees, you are ready. Start by placing a 10 inch, fire-proof, non stick sauté skillet on the grate above the flame inside the grill. Shut the grill lid for approximately two minutes to get the pan hot. Open the grill and place the 2 tablespoons of Colavita Extra Virgin Olive Oil in the sauté skillet, swirling it around the base of the pan to coat it. Add the Pancetta and the Chorizo, stirring on occasion for about 5-8 minutes. You can continue to shut the gas grill lid to keep the pan sizzling hot. You want to brown the meats, but not burn them. Add the garlic and the shallots and cook for about 2-4 minutes, stirring until the shallots become opaque. Add the Sutter Home Pinot Grigio wine to deglaze the pan, scraping up any bits from the bottom. Reduce until most of the liquid has dissipated. Remove from the heat and let cool, then refrigerate until lightly chilled. Meanwhile, rinse and dry the baby romaine leaves, thinly slice the Cipollini or Borretano onions. Clean your cutting board and slice the fresh Buffalo mozzarella. Place the chilled Pancetta, Chorizo, garlic, onion and wine mixture into a large bowl, breaking up the mixture with your fingers. Now add the ground Chuck and pork to the bowl, sprinkle the mixture with the sea salt and pepper and mix all ingredients gently but thoroughly. Divide into 6 burger patties. With the grill at medium high temperature, lightly brush the top side of the burgers with the Colavita Extra Virgin Olive oil, and then generously brush the grate of the grill with the same. Place the burgers on the grill with the olive oil coated-side down. Shut the grill lid and watch for flare ups. Some sizzle from the flames is preferred, but you don’t want a charring effect. Cook the burgers for about 4-5 minutes and then flip over to cook the other side. Brush the cut sides of the Ciabatta rolls with Colavita Extra Virgin Olive oil and place cut side down on the grill next to the burgers. Cook to lightly toast. Remove and place the Ciabatta rolls onto 6 plates. Immediately place the Buffalo mozzarella slices on each burger. Shut the grill lid. On the bottom slice of Ciabatta, place a slice of baby romaine, a generous amount of Cipollini or Borretano onions and then a slice of tomato. Pull the burgers off the grill and place each one on top of the burger buns, finish by placing a dollop of the Italo-Espanola-Dijon Mayonnaise. Lean the top of the Ciabatta roll against the burger. Serve immediately. Bella! Fabulosa! Bon Appetit!