Italian Antipasto Burger

Pairs well with:

Cabernet Sauvignon

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


Makes 6 burgers
6 tbs Colavita olive oil
2 tbs Colavita balsamic vinegar
2 tbs fresh chopped basil
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
6 1/2" slices of large ripe tomato
2 lbs ground chuck
1 small onion, finely chopped
1/2 tsp coarse salt
1/4 fresh ground black pepper
1 tbs finely chopped flat leaf parsley
4 oz mozzarella cheese, divided into 6 portions
2 tbs Colavita olive oil to brush grill
6 4" pieces cut from a loaf of Italian bread, and each cut in half
2 tbs Colavita olive oil
12 thin sliced imported Proscuitto
6 red tip lettuce leaves (optional)



Place olive oil, vinegar, basil, salt and pepper in medium bowl and mix well with whisk. Add tomato slices, tossing gently to coat well. Set aside for 20 to 30 minutes to marry flavors. Prepare grill to medium high heat. Meanwhile mix together, in large mixing bowl, beef, onion, salt, pepper and parsley. Shape into 12 patties. Place even protions of mozzarella on each of 6 patties and then top each with the remaining 6 patties and seal edges well. Brush grill with olive oil. Cook burgers 4 minutes each side or to desired doneness. One minute before burgers done, brush each bread piece with olive oil and toast lightly on grill. Remove bread. Place 1 lettuce leaf on each of 6 bread bottoms. Top with a burger on each, then 2 slices Proscuitto and one marinated tomato. Top each with bread tops and serve.