Italian Style Burger

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.

All the flavors of a classic hambuger with a new twist.


For 6 people

2 lbs ground beef 85/15 or 85/20

12 Tablespoons red wine (Cabernet Saivigon)

2 tablespoon fresh minced rosmary

5 clove garlic,minced ( garlic press)

1 cup red onion, minced

1 cup panko flakes( japanese sty;le bread crumbs)

8 tsp. ground malibar pepper

4 tsp. dried oregano

3 tsp. kosher salt

2 tablespoons worchestershire sauce

16 fresh basil leaves (large) chopped finley

2 tablespoon grated parmesan chees

2 tsp. salt free malibar Island seasoned pepper (Aldem Mill

vegetable spray for grill


6 slices purple eggplant ( 1 Medium) 1/2 ” thick slices

1 egg

3/4 cup italian breadcrumbs (progressso)

1 tsp. salt

1 tsp. pepper grd.

2 cups baby arugula

2 tablespoons olive oil

12 slices hot soppressota

6 slices fresh morzarella 1/2′ thick slices

4- 6 tablespoons of high quality basil, garlic pesto ( I usually make my own)

1 1/8 fresh basil leaves

1/2 cup grated parmesan cheese

2 colves garlic

1/8 cup pine nuts

1/4 cup olive oil

1 tsp salt

2 tablespoons mayonnaise

6 pre- sliced bagel squares (bagel bread Thomas)

2 tsp. grd. black pepper

Spicy Mustard:

2 tablespoon mayonnaise

1 tsp. grd. tumeric

2 tablespoon wasabi horseradish (inglehoffer)


In a medium bowl with a fork beat the egg. Slice eggplant into 1/2″ slices and dip into egg wash mixture. Coat both sides of the eggplant.
In a none stick skillet over medium heat add olive oil and add eggplant.Cook for 2 minutes on each side turn once until golden brown. and soft.
Remove and place on to aplate with paper towel beneeth. Season with salt and pepper.
In a large bowl place ground beef, red wine, bread crumbs, rosmary, basil, garlic, red oino, malibar pepper, kosher salt,worchestershire sauce, parmesan cheese,garlic and malibar island seasoned pepper.
Combine well and divide into 6 equal sized patties.
Heat gas grill.
Spray gas grill with vegetable spray.
Cook patties 8 – 10 minutes,depending on grill turning once.
Add fresh sliced morzarella for the last 1 – 2 minutes of cooking time to melt the cheese.
Toast bagel – squares on inside for crispness.
In a medium bowl combine the arugula leaves with olive oil, salt and pepper
Assemle Burgers:
Spread bottom side of bun with pesto, top side with mayonnaise. Add arugula salad on bottom, add 1 patty, 1 slice of the eggplant, a dab of pesto and 2 slices of hot soppressata. Add roll on top and serve.
Pesto:1 1/8 cup fresh basil leaves
1/2 cup grated parmesan cheese
2 cloves of garlic
1/8 cup pine nuts
1/4 cup olive oil
1 tablespoon butter
1tsp. salt
Combine all in a food processor until smooth. Store in jar in refrig.

In a large bowl add ground meat. Finley chop red pepper, water chestnut, mice green onions and garlic. Peel and shred carrots, chop parsley, peel ginger root and grate. Add to meat. Add hoisin sauce, sesame oil, rice wine vinegar, panko flakes,salt, pepper and cayenne pepper. Combine well and divide into 6 equal sized patties.
Heat gas grill to medium heat.
Spray with vegetable spray.
Cook patties 8 -10 minutes depending on heat of grill. Turn once.
Toast buns on inside for crispness.
Burger assembley:
Spread spicy mustard on both sides of toasted bun. Place 1 or 2 slices of nappa cabbage on top. Add a patty and top with a little of the radish salad and sprouts.
Add the roll on top and serve.