Kissed By The SSun Burgers

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.


2 cups decrusted Italian bread, cubed
1/2 cup milk (beef broth if you are lactose intolerent)
4 heads garlic, tops sliced off
1 tsp. salt
4 Tbsp olive oil-divided (4tsp.-2+Tbsp.-1)
2 1/4lb. ground Angus Beef (85%lean)
1 1/2cups large grate imported Italian Fontina
1oz. frean basic, chopped
7 Tbsp. oil-packed sun dried tomato blotted w/paper towel & chopped
2 large eggs
3/4tsp. pepper (or to taste)
6 1/4-1/2" onion slices
6 Ciabatta rolls, split



Preheat grill to 375 (med-high heat) Drizzle garlic w/ 4 tsp of oil and encase in a double thickness of heavy duty alumnium foil. Plave packet on grill grate and roast for 45-1hr. Open packet and let cool slightly. While roasting garlic, combine bread cubes and milk. let soak 10-15 min. then squeeze out excess liquid. remove cloves from skin and mane with 1 tsp. salt. Place garlic mixture, bread cubes, meat and next 5 ingredients. Combine well and form into patties, Heat grill to high Lightly brush patties and onion slices and ciabatta w/ olive oil. Place patties and onions on grill. Grill 4 minutes then turn and grill 4-5 minutes more for medium. During the last 2 min. place ciabatta on grill and toast. Place burger and slice of onion on roll and serve.