Italian Focaccia Burger with Olive Topping

Pairs well with:


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


Olive Topping
1/2 cup green olives, diced
1/2 cup black olives, diced
4 slices prosciutto, chopped
4 large pepperoni slices, chopped
2 garlic cloves, minced
3 tablespoons Colavita olive oil
1 1/2 pound ground chuck
1/2 pound hot ground Italian sausage
2 tablespoons fresh basil, chopped
1 cup sun dried tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons freshly grated Parmesan cheese
Vegetable oil, for brushing on the grill rack
6 thick slices fresh Mozzarella cheese
1 1/2 16 oz. round loafs of simple Focaccia (a light airy Italian artisan bread) topped with olive oil and thyme. Cut into quarters and split. Creating 12 slices of Focaccia, 6 complete Focaccia "buns" (tops and bottoms).



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the olive topping, combine green olives, black olives, prosciutto, pepperoni, garlic and olive oil. Mix well and refrigerate until serving. To make the patties, combine the beef, Italian sausage, basil, sun dried tomatoes, salt, pepper and Parmesan cheese in a large bowl. Handling the meat as little as possible to avoid compacting it. Mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Focaccia bread. Brush the grill rack with oil. Place the patties on the rack, cover and cook, turning once, until done to preference about 7 minutes on each side for medium. During the last few minutes of cooking, add a slice of fresh Mozzarella cheese to each pattie, slightly melting the cheese. At this time carefully place Focaccia bread, cut side down on the outer edges of the rack to toast lightly. To assemble burgers, place a pattie on each roll bottom, divide olive topping evenly among the patties and place on top of each pattie. Add the Focaccia tops and serve. Makes 6 burgers. Kimberly Abbs, Parker, Colorado