Italian Bruschetta Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Bruschetta Spread:
1/4 cup red onion
2 cloves fresh garlic
1/4 cup fresh basil
2 small-medium sized tomatoes
1 teaspoon lemon juice
1 teaspoon pepper

1 1/2 pounds ground chuck
1/2 pound bulk Italian sausage
1/3 cup minced red onion
2 cloves fresh garlic, minced
1/3 cup Italian bread crumbs
1/4 cup fresh basil, chopped
3 tablespoons White Merlot
3 tablespoons Italian seasoning
2 tablespoons pepper
2 tablespoons seasoned salt
1/4 pound pancetta, sliced into 12 slices

Vegetable oil for brushing on grill
6 oz fresh mozzarella, sliced into six slices
6 ciabatta rolls, sliced



Preheat a gas grill to medium-high heat.

To make the Bruschetta spread: Place the onion and garlic in a food processor and pulse until diced. Add basil, tomato, lemon juice and pepper and pulse until all ingredients are diced and combined. Put aside and cover until patties are cooked.

In a large mixing bowl combine the ground chuck, Italian sausage, onion, garlic, bread crumbs, basil, White Merlot and seasonings until combined, handling as little as possible. Form into six bun size patties, cover with plastic wrap and set aside.

Place a large non-stick skillet on the grill. Add pancetta and cook until slightly crispy. Remove from grill and place pancetta in aluminum foil to keep warm. Brush the grill with vegetable oil and place patties on it, cover, turning once. Grill each 5 to 7 minutes per side. During the last 3 minutes, place fresh mozzarella slices on patties. Place ciabatta rolls, cut side down, on grill during last two minutes to lightly toast.

To assemble burgers, spread Bruschetta topping on the tops and bottoms of ciabatta rolls, just covering each. Place one patty on each bun topped with two slices of pancetta. Add tops and serve.