For I have Zinned 3 Cheese Burgers

Pairs well with:


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


8 ounce log soft goat cheese
1/4 cup Colavita Extra Virgin Olive Oil, plus additional for brushing on rolls
2 cloves minced garlic
1/4 cup chopped basil
1 teaspoon grated lemon zest
2 pounds 80% lean ground beef
2 eggs
½ cup freshly grated parmesan reggiano cheese
1/3 cup unseasoned dry bread crumbs
1/4 cup chopped flat leaf parsley
1/4 cup Sutter Home Red Zinfandel Wine
2 teaspoons kosher salt
1 teaspoon ground black pepper
Oil for brushing grill rack
6 onion sandwich rolls, split
6 slices fresh mozzarella cheese
2 roasted red bell peppers, peeled, seeded, sliced



Heat grill to medium-high fire in a gas grill. Slice goat cheese into 1/2-inch slices and place in a single layer in a heat-proof dish. In small saucepan, heat olive oil on grill for 2 minutes or until hot. Remove pan from heat and immediately add garlic, basil, and lemon zest; gently swirling pan to mix. Pour oil mixture over goat cheese, cover and set aside to marinate. In large bowl, combine beef, eggs, cheese, bread crumbs, parsley, wine, salt and pepper; mix thoroughly, but gently. Shape mixture into 6 patties to fit size of rolls. Place patties on lightly greased grill rack. Grill patties, turning once, 4 minutes per side for medium or to desired doneness. During last few minutes of grilling time, brush cut side of rolls with olive oil and toast on outer edges of grill. Top patties with mozzarella, cover grill, and cook until cheese melts. To assemble: spread toasted rolls with some marinated goat cheese. Top with some roasted red peppers and a burger.