Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This is an Italian-influenced burger. I love any thing Italian to the point I have often wondered if I was Italian in another life.

I believe the Italian people have had a profound influence on our American cuisine. We were fortunate to have had a place on a lake where the town population was predominately Italian. It was there, I learned a lot more about Italian culture and food.


Olive Oil for brushing grill racks

1-3/4 lbs. Italian sausage

1/2 cup Italian seasoned bread crumbs

1 clove garlic, minced

1/4 cup plus 1 tablespoons Sutter Home Cabernet Sauvignon, divided

1/4 cup freshly grated Parmesan cheese, divided

1/2 cup prepared (purchased) no salt added traditional red pasta sauce

2 tablespoons fresh parsley leaves, chopped

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1/2 cup sliced or chopped mushrooms

1/3 cup sliced ripe olives, well drained

6 slices (1 oz. each) Mozzarella cheese

6 crusty sandwich rolls, split

Extra parsley sprigs or bell pepper slices and whole ripe olives, optional, for garnish


Turn grill on medium-high heat. Brush grids with olive oil.

Prepare burgers by removing sausage from casing into a medium-size mixing bowl; add bread crumbs, garlic, 2 tablespoons the wine and 1 tablespoon the Parmesan; toss to mix and combine; do not over-mix. Form into 6 patties to fit sandwich rolls.

In a small mixing bowl, combine the remaining tablespoon wine, remaining Parmesan and pasta sauce; stir to blend. Set aside

In another small mixing bowl, combine parsley, green pepper, onions, mushrooms and olives; toss to mix. Set aside. Place burgers on direct heat of grill; cook for 1 minute; turn to medium heat; cover and cook for 5 to 6 minutes longer. With a wide metal spatula, turn the patties and lightly baste with pasta sauce-Parmesan mixture (about 1 to 2 teaspoons on each burger. Cook burgers 7 to 8 minutes longer, or until juices run clear when pierced with a fork. During the last couple of minutes of cooking burger, place the rolls, cut sides down, on the outer edges of the grill rack to toast slightly. Place one slice Mozzarella cheese atop each patty. Spread both toasted halves of each roll with the remaining pasta sauce mixture and then place a burger on the bottom half of each roll . Spoon the parsley-vegetable mixture atop each burger patty, dividing equally and using all. Top with the spread -side down top half of each roll. Serve hot. May garnish with additional parsley sprigs or bell pepper slices and whole ripe olives, if desired. Serves: 6