Italian flag Burgers (pesto mayonnaise Roasted red peppers and fresh mozzarella)

Pairs well with:


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


2 cups basil leaves packed plus 2 tablespoons minced, (2 cups for pesto and 2 Tablespoons for patties)
2 Tablespoons pine nuts
2 cloves garlic plus 1 tablespoon minced. (2 cloves for pesto and 1 tablespoon for patties)
¼ cup extra virgin olive oil plus 1 tablespoon. (¼ cup for pesto and 1 TBS for roasted peppers)
3/8 cup grated parmigiano reggiano cheese. (1/8 cup for pesto and ¼ cup for patties)
1-1/8 teaspoon fresh ground pepper. (1/8 teaspoon for pesto and 1 teaspoon for patties)
1/3 cup mayonnaise
3 Large red pepper
2# chuck steak
2 tablespoons fresh oregano chopped
2 tablespoons fresh thyme chopped
1 tablespoon fresh rosemary chopped
2 teaspoons kosher salt
Vegetable oil for brushing the grill
6 slices fresh Mozzarella
6 kaiser rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the pesto mayonnaise In a blender or food processor add the 2 cups packed basil, (set aside remaining 2 tablespoons for later use), pine nuts, 2 cloves garlic, (set aside remaining 1 tablespoon for later use) and ¼ cup olive oil.( set remaining 1 tablespoon a side for later use) Blend until a smooth paste is formed. Transfer to a bowl stir in 1/8 cup parmegiano regiano cheeses, (set a side remaining ¼ cup cheese for later use), 1/8 teaspoon pepper ( set aside remaining 1 teaspoon for later use) and mayonnaise refrigerated until ready to use To roast the red pepper Coat the out side of pepper with remaining tablespoon olive oil. Place on preheated gill. Close cover and grill about 3-4 minutes until skin is blistered and charred on side facing the grill repeat the process until the entire outside of pepper is blistered and charred. Remove form gill and place in a bowl, cover with plastic wrap. When cool enough to handle remove skin and seeds. Slice pepper into 1” wide by 2” long pieces for a total of 12 pieces (2 for each burger) cover with plastic wrap and refrigerate until ready to use Mince enough of the remaining pepper to equal 2 TBS set aside for later use. To make the patties Remove outer fat from beef and cut into 1” cubes Coarsely chop meat with a meat grinder or in a food processor. Place beef in a bowl add remaining 2 tablespoons basil, remaining 1 tablespoon garlic, Remaining ¼ cup parmigiano cheese, remaining 1teaspoon pepper, 2 tablespoons minced roasted red pepper, oregano, thyme, rosemary and salt. Mix until just incorporated (try not to over work the meat) Form meat mixture into 6 even patties slightly larger then the bun to allow for shrinkage. Refrigerate until ready to grill Brush preheated grill with vegetable oil Grill burgers until desired doneness about 5-7 minutes per side for medium During the last few minutes of cooking top each burger with one slice of mozzarella cheese. Cook 1- 2 minutes until cheese is slightly melted. Split the buns and place cut side down on outer edges of grill to toast lightly. To assemble the burgers spread a generous amount of pesto mayonnaise over the cut sides of the rolls. On each roll bottom, place a burger, 2 pieces of roasted pepper add the roll tops and serve makes 6 servings