Italian World Cup Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 ½lbs. Ground chuck
½ cup of grated romano & parmesan cheese
3 TBS Sutter Home Merlot wine
2 TBS fresh oregano chopped roughly
¼ cup prepared jared Pesto
1 TBS fennel seed crushed
2 tsp salt
1 tsp pepper
Colavita Olive Oil for brushing the grill racks
12 pieces of frozen garlic bread
6 slices of Cappacolla
6 slices of Fontina Cheese
½ cup of Artichoke Bruschetta spread
12 Romaine Lettuce leaves – with ribs removed



Burgers: In a large bowl place 2 ½lbs. Ground chuck, ½ cup of grated romano & parmesan cheese, 3 TBS Sutter Home Merlot wine, chop 2 TBS of fresh oregano & add, ¼ cup prepared jared Pesto, crush 1 TBS of fennel seed & add, 2 tsp salt, 1 tsp pepper. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Toast the garlic bread on the grill to get nice grill marks then wrap in foil and set off to the side to keep warm. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 2 mins. Then For the last 2 mins. of cooking, place 1 slice of Cappacolla & then the Fontina Cheese onto each burger to heat the cappacolla & melt the cheese. Remove from heat. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place 6 of the garlic bread slices onto the plates garlic side down on the plate, spread each bottom with 1- 1 ½ TBS of the prepared Artichoke Bruschetta spread. Top with torn romaine leaves then top with the burger. Place a slice of garlic bread on top of the burger garlic side out and serve. 2006 – ToniLee