La Grande Milano Burger with Oregon-Zola

Pairs well with:


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


Patties 1-pound ground chuck
1-pound mild Italian sausage
1-teaspoon salt
1 teaspoon dried Italian seasoning
¼ cup dried Italian breadcrumbs
¼ cup lightly packed finely chopped fresh flat-leaf Italian parsley
4 medium garlic cloves finely minced or pressed
12 sun-dried tomatoes packed in olive oil, finely chopped
3 egg yolks (well beaten)
¼ cup Zinfandel
1 cup loosely packed crumbled Oregonzola cheese
Vegetable oil, for brushing grill
6 slices mozzarella cheese
6 large Ciabatta sandwich rolls split
6 red lettuce leafs
6 slices prosciutto
12 Roma tomato slices



•Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. •To make patties, combine ground chuck, sausage, salt, Italian seasoning, breadcrumbs, parsley, garlic, sun-dried tomatoes, egg yolks, Zinfandel, and cheese in a large bowl. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form portions into patties to fit the rolls. •Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 to 5 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a mozzarella cheese slice. •To assemble the burgers, add 1 leaf of lettuce on the bottom halves of the toasted roll, a patty, a slice of prosciutto, and 2 slices of Roma tomato. Add the roll tops and serve. Makes 6 burgers