Pairs well with:


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


2 lb. Ground Beef Chuck
1 1/2 t. Garlic Powder
3 T. Grated Romano Cheese
1 t. Dried Oregano
1 t. Dried Basil
2 t. Kosher Salt
1/4 t. Freshly Ground Black Pepper
6 T. Purchased Prepared Pesto, divided
2/3 C. Shredded Italian
6 Cheese Blend
2/3 C. Sutter Home Zinfandel Wine
Oil for brushing Grill Rack
6 Focaccia Rolls or Rosemary Buns, split
1/4 C. Pitted Cured Large Green Olives, finely chopped
1/4 C. Kalamata Olives, pits removed, finely chopped
1/4 C. Sun-dried Tomatoes packed in oil, drained, finely chopped; reserving 2 T. oil
1 Clove Garlic, finely minced



In a large bowl, mix together ground beef, garlic powder, Romano cheese, oregano, basil and black pepper. Between two pieces of waxed paper, with a rolling pin, roll mixture into a 9 x 12 rectangle. Spread 5 T. pesto over top of rectangle, topping with shredded cheese, pressing slightly into the mixture. Roll up, jelly-roll style. Cut into 6 pieces, pressing each slightly to form 1-inch thick patties. Place patties in a shallow baking dish. In a small bowl, mix together Zinfandel and remaining 1 T. pesto. Pour over patties. Refrigerate for at least 1 hour, spooning marinade over patties occasionally. Meanwhile, prepare tapenade. In a small bowl, mix together chopped green olives, chopped Kalamata olives, sun-dried tomatoes, tomato oil and garlic and refrigerate. Heat a gas grill with a lid to medium heat. Brush the rack with oil; arrange the burger patties on the rack, and cover the grill. Cook 4-6 minutes on the first side, spooning some of the marinade over the patties. Flip the patties. Cover and cook on other side another 4-6 minutes or until burgers are done to your preference. During last minute of cooking, toast both halves of focaccia rolls or buns, cut sides down, on outer edges of grill. Place burger on bottom half of focaccia or bun; top with about 2 T. tapenade and top of roll or bun. Repeat with other burgers. Makes 6 burgers.