Hamburger Margaret

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.


Basil Mayonnaise
2 Tbs Dried Basil
4 Tbs Mayonnaise
2 lbs Ground Chuck
2 Tbs Italian Seasoning
2 tsp Salt
2 tsp Fresh Ground Black Pepper
6 Tbs Freshly Ground Parmesan
Olive Oil to Grease Grill
6 slices Thinly Sliced Prosciutto
18 slices Fresh Mozzarella
6 slices Tomato
12 Baby Arugula Leaves
Basil Mayonnaise
6 Kaiser Rolls



Basil Mayonnaise To make the basil mayonnaise place the dried basil and the mayonnaise in a food processor and pulse until smooth. Patties To make the patties mix the ground chuck, Italian seasoning, salt, pepper,and grated parmesan together by hand. Once combined pat the hamburger into six equal patties. Grill the patties over medium low heat for about 10 minutes on each side (medium well) or until they reach your desired degree of doneness as shown below. Rare – 120F to 125F Medium Rare – 130F to 135F Medium – 140F to 145F Medium Well – 150F to 155F Well – 160F and above Also, place the prosciutto on the grill and cook until crisp, turning once, about 5 minutes per side. To assemble the burgers, place each of the patties on a sliced kisser roll. Top the burger with the mozzarella, prosciutto, tomato, and arugul. Apply the basil mayonnaise to the top portion of the bun….Enjoy!