Italian Marsala Mushroom and Pancetta Burger with Garlic-Lemon Mayonnaise

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 tbs Colavita extra virgin olive oil
1/2 cup yellow onion, minced
4 garlic cloves, minced
1 lemon zested and juiced
1/4 cup fresh Italian parsley, chopped finely
1/2 cup grated, fresh Parmesan cheese
1 1/2 lb ground chuck
1/2 lb ground veal
1/2 tsp red pepper flakes
2 tsp salt
Garlic Mayonnaise Topping
1 cup mayonnaise
4 large garlic cloves, crushed with sea salt
1 lemon zested and juiced
1/4 cup fresh Italian parsley, chopped finely
1/2 tsp white pepper
1 tsp salt
Marsala Mushroom Topping
1 tbs Colavita extra virgin olive oil
1/2 pound pancetta, diced
1/2 yellow onion, minced
1 lb sliced button mushrooms
1/2 cup chicken stock
4 cups + 1/4 cup dry Marsala Wine
1/2 cup corn starch
To Assemble
3 tbs vegetable oil for brushing on the grill rack
3/4 lbs Fontina Cheese, sliced thinly
6 tbs of softened butter
6 Ciabatta rolls
18 slices of Plum Tomatoes, 3 small slices per burger
6 leafs of Butter lettuce



To make patties. Heat the 2 tbs of olive oil in sauté pan on grill. When the oil is at medium heat, add the minced onions and sauté for 3 minutes. Then add the minced garlic and sauté for additional 2 minutes. Remove this mixture from the pan and place in a large mixing bowl. Let cool to room temperature. Grate the lemon zest and juice the lemon to yield all of the juice. Add the lemon zest and juice to onion mixture. Add the Italian Parsley and Parmesan Cheese. Combine the onion mixture with the ground chuck and veal as well as the red pepper flakes and salt. Form mixture into 6 patties. Cover with plastic wrap and set aside.

To prepare the mayonnaise. Place the cup of mayo in a mixing bowl. Add the crushed garlic cloves. Zest the lemon and add all of the zest. Juice the lemon and add half of lemon juice. Add the Italian Parsley, pepper, and salt. Whisk to combine well. Cover with plastic wrap and set aside to let flavors meld.

To prepare the mushrooms. Heat one tbs of extra virgin olive oil in a large skillet over the grill. When at medium heat add the diced pancetta. Sauté until the pancetta is crisp and it has rendered out all of its fat. Remove the pancetta with a slotted spoon and set on paper towels to drain. Add the yellow onion to the pancetta drippings and sauté for 3 minutes. Then add the mushrooms and sauté until the mushrooms have released all of their liquid and are brown. Add the Chicken Stock and cook until mixture is almost all reduced. Add the 4 cups of Marsala Wine and cook until reduced by half. Combine the ¼ cup Marsala Wine and the corn starch. Slowly add this mixture into the mushrooms while whisking to prevent lumps. Continue to heat on grill until mushroom liquid is thick, approximately 15 minutes. After thickened, remove from grill and let cool slightly. Add the pancetta back into the mushroom mixture.

When the grill is ready for the patties, brush the grill with the vegetable oil. Place the patties on the grill and close the lid. Turn burgers only once after 5-7 minutes for medium. Place two slices of the cheese on each patties when there is only 3 minutes left on the second side, close the lid. Butter the buns and place them on the grill during the last 2 minutes to lightly toast the buns.

To assemble the burgers. Top both top and bottom of the buns with 1 tbs of mayo mixture. Place three slices of tomatoes on the bottom bun. Place the cheese topped burger on top of the tomatoes and top the burger with ¼ cup of mushroom mixture. Then top the mushrooms with one leaf of butter lettuce. Add the top of the buns and serve.

Makes 6 burgers.