Italian Flag Burger (Spicy Walnut Pesto and Fresh Mozzarella Burger)

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 jalapeño
1 cup parmigiano reggiano
1 cup chopped fresh basil
1 half cup chopped walnuts
1 cup colavita extra virgin olive oil
2 tablespoons Sutter Home Moscato
2 teaspoons salt
2 teaspoons black pepper
2 garlic cloves
1 and one half pounds ground chuck
one half pound spicy Italian sausage
16 ounces fresh mozzarella
3 medium tomatoes
6 heavy grain wheat buns



Heat grill up to medium high heat.

Make Pesto: Grill jalapeño. In a food processor or blender combine grilled jalapeno, parmigiano, basil, walnuts, garlic, one half teaspoon salt, one half teaspoon pepper, 1 quarter cup olive oil and moscato and blend. Slowly blend in one half cup olive oil until smooth. Spoon down solids into mixture as necessary. Set pesto aside.

To make the patties combine chuck and Italian sausage (remove sausage from casing if necessary) Incorporate sausage evenly into chuck and divide meat into 6 equal patties. Take remaining salt and pepper and evenly season both sides of patties. Press into center of patties so the burgers retain shape while cooking.

Divide Mozzarella into six equal portions. Center cut tomatoes into 6 large slices. Discard tomato ends. Brush buns with olive oil and set aside.

On a medium high grill brush on olive oil and cook patties 5-7 minutes on each side for medium. Set patties on cookie sheet. Place tomato slices on patties then the fresh mozzarella on tomatoes. Place buns on grill for two minutes and set aside. Place cookie sheet on grill and allow mozzarella to melt. Take good amount of pesto and place on melted mozzarella. Place patties on bottom buns, add bun tops and serve.