Insalate Caprese Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 ½ pounds 80-85% lean freshly ground beef
½ pound ground pork
1 egg
2 tablespoons Sutter Home Pinot Grigio
½ cup crushed Honey Mustard Onion Pretzel crumbs
1/4 cup chopped fresh parsley
1/4 cup grated parmesan reggiano cheese
2 cloves finely minced garlic
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
oil for greasing grill rack
6 Italian sandwich rolls, split
12 slices fresh buffalo mozzarella or fior di latte
Insalata Caprese
4 ripe roma tomatoes (or a mix of vine-ripened tomatoes), sliced 1/2 cup fresh basil leaves, chiffonade
1/4 cup Colavita extra-virgin olive oil
kosher salt and freshly ground pepper
crisp romaine lettuce leaves



Turn on gas grill to high. In large bowl, combine beef, pork, egg, wine, crumbs, parsley, parmesan, garlic, salt and pepper. Gently, but thoroughly mix the meat and seasonings, but avoid overworking the mixture. Shape into 6 patties fitting the size of the rolls. Place patties on lightly greased grill rack. Grill, turning once, 4 to 5 minutes per side or to desired doneness. During last few minutes of cooking time, brush cut sides of rolls with olive oil and toast on outer edges of grill. Top burgers with mozzarella, cover and continue grilling until melted. Just before serving, prepare insalata caprese by combining tomatoes, basil, olive oil, salt and pepper. To assemble burgers: layer lettuce and some tomato mixture on bottom half of rolls. Top with a burger and some more tomato mixture, if desired. Cover with roll top.