Jersey Italian Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 pound ground beef
1/2 pound mild Italian sausage
1/2 cup chopped fresh basil
1/2 cup chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper
3 cloves of minced garlic
3/4 cup diced onions
3/4 cup diced roma tomatoes
1/2 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh oregano
1/4 cup extra virgin olive oil
dash of salt
dash of pepper
1/2 ounce grated Parmesan cheese
1/2 ounce grated Fontina
1/2 ounce grated Pecorino Romano
1/2 ounce finely crumbled Gorgonzola blue cheese
vegetable oil for grill
1/4 cup extra virgin olive oil
6 kaiser rolls split
4 1/2 ounces sliced prosciutto
6 romaine lettuce leafs



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make patties combine beef,sausage,basil,oregano,salt and pepper in a large bowl mixing well. Shape 6 bun size patties. Cover with plastic wrap and set aside.
To make the bruschetta combine the garlic, onions, tomatoes, basil , oregano olive oil, salt and pepper in a small bowl, gently mix, cover with plastic wrap and set aside.
For the cheese topping combine all four cheeses together in a small bowl, gently mix and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last 2 minutes of grilling put an equal amount of cheese and prosciutto on each patty,then brush the buns with olive oil and place cut side down on the outer edge of the grill rack to lightly toast. Remove patties and buns for assembly.
To assemble burgers, on each roll bottom place the patty with cheese and prosciutto up, an equal amount of bruschetta, romaine lettuce leaf. Add the roll tops and serve.

Makes 6 burgers.