Italian Espresso Burger with Radicchio Slaw

Pairs well with:

Cabernet Sauvignon

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


1 head raddicchio
1 granny smith apple
2 tablespoons aged balsamic vinegar
1 tablespoon sugar
2 tablespoon Colavita Extra Virgin Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 teaspoons instant espresso
3 teaspoons packed brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1 Clove garlic
3/4 cup mayonnaise
2-1/2 pound 85% fresh ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
12 slices pancetta
1 tablespoon Colavita Extra Virgin Olive Oil
6 fresh ciabatta rolls
1 tablespoon Colavita Extra Virgin Olive Oil
8 ounces fontina cheese, shredded



Preheat gas grill to 400 degrees. Put skillet on grill rack to heat.

Make Slaw. Cut radicchio in half and remove core. Thinly slice to make 2 cups.
Julienne apple to make 1/2 cup matchstick size pieces. Combine in bowl with radicchio.
Wisk together the vinegar, sugar, olive oil, salt and pepper. Add to radicchio and apple.
Stir well, cover with plastic wrap and refrigerate.

In a small bowl, combine coffee, sugar, mustard, garlic, salt and paprika. Mix well. Set aside.

Finely chop garlic, then mash with a pinch of salt into a paste. Add to the mayonnaise and wisk
until well combined. Refrigerate until ready to use.

Pull beef apart into a thin layer in bowl or on work surface to get even spice coverage.
Sprinkle salt, pepper and nutmeg over beef. Mix well but lightly. Shape into square patties
to match rolls. Sprinkle 1/2 teaspoon of coffee mixture on each side of patty. Rub into meat.
Cover burgers and refrigerate.

Fry Pancetta in heated skillet, turning, until crisp. Remove to foil and keep warm. Remove skillet.

Using tongs and paper towels, grease grill rack.

Grill burgers about 6 minutes per side for medium well. Watch them. The sugar will burn with flame!
Slice rolls in half and brush with olive oil.
During the last 3 minutes, place rolls, insides down, on grill to toast. Spread about 1/3 cup shredded
fontina cheese on each burger. Close lid to help cheese melt.

Spread about 1 tablespoon of garlic mayo on top and bottom of rolls.
Pile 1/3 cup slaw on bottom of roll. Top with burger. Top with 2 slices crisp pancetta.