Giovanni’s Favorite Italiano Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Garlic Mayonaisse
1 Garlic Bulb
1 Tablespoon Olive Oil
1 Cup Mayonnaise Burgers
2lb. Ground Sirloin
1/2 Cup Jarred Black Olive Tapenade
Ground Black Pepper
6 oz. Prosciutto
6 Mozzarello Cheese Slices
6 Thick Tomato Slices
6 Lettuce Leaves
6 Sourdough Rolls
1/4 Cup Olive Oil



Mayo Preheat oven to 400. Slice off pointed end of garlic bulb. Place garlic on a sheet of aluminum foil and pour tablespoon of olive oil on top. Wrap up aluminum foil and place on small baking sheet and roast garlic in oven for 25 minutes. When garlic has baked and cooled, squeeze cloves out of the end that was sliced off. Smash gloves in a small bowl with a fork add 1 cup of mayonaisse. Burgers In a medium size bowl mix 2 lb. of ground Sirloin with 1/2 cup of Black Olive Tapenade. Pat out 6 Burger Patties. Sprinkle with Fresh Ground Black Pepper. On a preheated gas grill cook burgers over medium high heat about 6 minutes per side. During the last 2 minutes of cooking top each burger with 1 oz of prosciutto and a slice of mozzarello cheese. Brush Sourdough Rolls with 1/4 cup of Olive Oil and lay on side of grill to toast. Spread Garlic Mayonaisse on each Sourdough roll, top with a burger, lettuce and Tomatoe. Open wide and enjoy!