Killer Brushetta Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Brushetta topping:
2 large tomatoes sliced in 6 pieces
1/4 c Colavita extra virgin olive oil
1 large clove of garlic minced
1 TBS minced sweet onion
8 fresh basil leaves
1 tsp sea salt
1 tsp fresh ground pepper
1 TBS parmesan cheese
Killer spread for rolls:
1/4 c butter
1/4 c mayonnaise
2 cloves of garlic
1/4 c parmesan cheese
Beef Patties:
2 lbs lean ground chuck
1 egg
1/4 c parmesan cheese
1 minced scallion
1/4 c flat leaf italian parsley chopped
1 tsp tsp sea salt
1 tsp fresh ground pepper
6 ciabatta rolls or ciabatta bread cut into 3 in x 4 in pieces
6 slices of provolone cheese
olive oil for brushing the grill rack



Directions: Heat gas grill to med high To make brushetta topping: Place 6 tomato slices in a shallow dish in a single layer. In a small bowl combine 1/4 c olive oil, the clove of minced garlic, 1 TBS of minced onion and wisk together. Chiffonade (twist the leaves and slice very thin lengthwise). Add to olive oil mixture blending gently just to coat the basil leaves. Add 1 tsp sea salt and 1 tsp fresh ground pepper and pour mixture over tomatoes. Sprinkle with 1 TBS grated parmesan cheese and set aside to marinate. To make killer spread: In a small food processor combine butter, mayonnaise, garlic and parmesan cheese. Pulse until smooth. Set aside. To make Patties: Combine 2 lbs of lean ground chunk, 1 egg, parmesan cheese, 1 minced scallion, 1/4 c chopped parsley, 1tsp sea salt and 1 tsp fresh ground pepper. Mix together gently, do not over work the meat mixture. Divide into 6 equal portions and shape into patties to fit the ciabatta rolls. Brush the grill rack with olive oil and place patties on the grill, cover and grill 6 minutes on each side. After flipping the burgers, smear killer spread on the ciabatta rolls, top and bottom and place rolls on the grill during final 2 minutes of grilling. Rolls should be nicely brown. During final 30 seconds of grilling put a piece of provolone on each burger and cover to melt. To assemble burgers: Place burger on roll bottom. Top with brushetta topping, add the roll tops and serve.