Italian World Cup Championship Burger with Fennel Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 cup of good quality Mayonaise
4 Tbs roasted red peppers, patted dry and chopped.
2 clove of garlic, minced
2 Tbs dijon mustard
2 Tbs fresh lemon juice
2 Tbs honey
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbs olive oil
3 bulbs of fennel, with fennel ends
2 Tbs Sutter Home Pinot Grigio
2 Tbs flat leaf parsley, finely chopped
2 Tsp salt
1/2 Tsp ground black pepper
1 1/2 pounds lean ground beef (90%)
1/2 pound sweet italian sausage meat (no casing)
vegetable oil for grill
12oz smoked mozzarella, 1/4 inch slices
6 ciabatta rolls
2 Tbs olive oil
1 clove garlic



Combine the mayonaise and roasted peppers in a small bowl. Blend together using either a hand held mixer or a food processor until the mixture is smooth. Chill until ready to use. To prepare the slaw: combine the garlic, mustard, lemon juice, honey, salt and pepper in a large bowl. Wisk to combine. Add the olive oil gradually while wisking dressing. Thinly slice the fennel bulb and chop 2 tablespoons of the fennel ends. Add to bowl and mix to combine. Chill until ready to use. To prepare the burger patties: combine the wine, parsley, salt and pepper and mix together in large bowl. Add the ground beef and sausage meat. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Chill until ready to use. Preheat the grill to medium-high. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, approximately 5-6 minutes. Flip the burgers over and top each with the slices of cheese. Continue cooking another 5-6 minutes until the burger is medium/well (due to the addition of sausage, it is preferable to cook this burger to a higher temperature than all beef burgers). Remove the patties to a plate, allowing them to rest while you prepare the rolls. Place the rolls, cut-side down on the grill and toast until golden. Remove the rolls from the grill, brush the toasted side with olive oil and rub with the garlic clove. To assemble the burger, place a generous amount of the roasted pepper mayo on the cut sides of each roll. Place one burger patty on each roll and top with 1/2 cup of the fennel slaw. Add the rolls tops and serve.