Forever Summer Burgers (a.k.a. Mozzarella-Basil Burgers with Grilled Prosciutto-Wrapped Melon & Arugula Salad)

Pairs well with:


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


Basil Puree and Mayo:
2 cups chopped fresh basil
3 TBSP Colavita Extra Virgin Olive Oil
1/2 tsp. fresh lemon juice
6 TBSP mayonnaise
1 tsp. freshly grated lemon zest
1 large garlic clove, pressed
3/4 cup finely minced red onion
1 cup diced fresh whole milk mozzarella
1/4 cup Sutter Home Sauvignon Blanc
2 TBSP double-strength tomato paste
2 tsp. kosher salt
1 1/2 tsp. freshly ground pepper
2 pounds ground chuck
Arugula Salad:
1 TBSP fresh lemon juice
1 TBSP Colavita Balsamic Vinegar
4 TBSP Colavita Extra Virgin Olive Oil
1 TBSP Grey Poupon Savory Honey Mustard
1/4 tsp. salt
6 ounces trimmed baby arugula
Remaining Ingredients:
3 1/2-inch thick rings cut from the center of a cantaloupe
6 thin slices prosciutto, halved crosswise
1 1/2 TBSP Colavita Extra Virgin Olive Oil
vegetable oil for grill grates
6 ciabatta rolls, split



Prepare a medium hot fire in a charcoal grill with a cover or preheat gas grill to medium high.

Combine chopped basil, 3 TBSP olive oil and 1/2 tsp. lemon juice in a mini food processor and puree, scraping down sides as needed. Mixture will remain chunky. Remove 2 TBSP of the basil puree to a small bowl and whisk in mayonnaise, lemon zest and pressed garlic. Cover and refrigerate until needed.

Place remaining basil puree in a large bowl and whisk in red onion, mozzarella, wine, tomato paste, kosher salt and pepper. Gently but thoroughly mix in beef and shape mixture into 6 patties to fit buns. Cover loosely with plastic wrap and set aside.

In another large bowl, whisk together remaining 1 TBSP lemon juice, balsamic vinegar, 4 TBSP olive oil, honey mustard and 1/4 tsp. salt. Add arugula to bowl; but don’t toss until ready to serve. Cover bowl loosely with plastic wrap and set aside.

Remove seeds and rinds from cantaloupe slices and cut each into quarters. You will have 12 slices. Wrap each melon slice tightly with a prosciutto slice and brush with the remaining 1 1/2 TBSP olive oil.

When grill is ready, grill the wrapped melon slices, covered, until prosciutto is nicely browned, about 3 minutes per side. Remove to a plate and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-6 minutes per side for medium. Place the rolls, cut sides down, on the outer edges of the rack to toast lightly during the last few minutes of grilling.

To assemble burgers, toss the arugula salad and mound on the roll bottoms. Top each with a burger and 2 wrapped melon slices. Spread the cut side of roll tops with the mayo mixture and place atop melon slices. Serves 6.