“In Rhode Island We Call It Soupy” Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 3/4 lbs of ground chuck
1/2 lb stick of soppressata dried sausage (Fortuna’s Sweet Soupy or Boar’s Head brands preferred)
1/4 cup pepperoncinis, jarred, packed in brine
1/4 cup red bell pepper, fresh – seeds removed
1/4 cup red onion, fresh
1/2 cup asiago cheese – shredded
1/2 tsp sea salt
1/4 tsp ground pepper

Carmelized Tomato & Onion Relish
2 Tbsp Olive Oil
2 Tbsp balsamic vinegar
2 Tbsp sugar
1/2 tsp garlic salt
2 large whole tomatoes – chopped
1/2 cup diced red onion

Sauteed mushrooms
2 Tbsp butter
4 oz. fresh baby bella mushrooms, sliced

6 slices smoked provolone cheese (Alpine Lace makes a good one)
6 ciabatta rolls


1.Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high (approx 375 degrees).

2. Place the ground chuck into a large bowl. Remove the casing from the soppressata cut into small chunks and place it into the food processor. Pulse the soppressata until minced. Remove and add to the ground chuck. Remove the stems from the pepperoncinis and place them into the food processor along with the red pepper and red onion. Pulse until minced and then add to the meat mixture along with the asiago cheese. Add the salt & pepper and mix the meat together with your hands until ingredients are fully distributed. Set aside.

3. Pour the olive oil, vinegar, sugar & garlic salt together into a fire safe frying pan and swirl them together. Add the tomatoes and onion to the pan and stir them till they are coated with the oil mixture. Place the pan onto the grill rack and put the cover onto the grill. Check them every five minutes and stir. After 20 to 30 minutes, or when the some of the tomatoes start to blacken a bit, remove pan from the grill and put tomato mixture into a bowl to cool. Set aside. (makes approximately 1 cup)

4. Clean out the frying pan and put the butter in, place the pan back onto the grill. When butter is melted, add the mushrooms and saute with the lid up for 4 – 6 minutes until cooked. Remove mushrooms to a small bowl and set aside.

5. Separate the meat into 6 equal balls, about the size of a tennis ball. Shape each ball gently into patties and place on the grill. Grill for 4 – 5 minutes per side, watch for flareups because these burgers are juicy! After flipping the burgers, spoon equal amounts of the sauteed mushrooms onto the top of each burger. Place a slice of cheese over the mushrooms to seal them onto the burger. Place your rolls onto the grill, crust side up. Replace lid on the grill and wait for the cheese to melt.

6. When cheese is melted, remove buns and burgers and place onto a platter. Place each burger onto the bottom half each bun. Spoon out about two teaspoons of the carmelized tomatoes onto the top of each roll and spread it around, top the burger and serve immediately. Serves 6