Little Italy Burger

Pairs well with:


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


1 pound Ground Sirloin
Salt to taste
Black Pepper to taste
1 Tbs. Chopped Sage
1 Tbs. Chopped Oregano
1/2 Egg Yolk
6 Fl. Oz. Vegetable Oil
1 Fl. Oz. White Balsamic Vinegar
1 Diced Heirloom Tomato
3 Oz. Diced Fresh Mozzarella
1/4 Cup Chopped Basil
1 Oz. Microgreens
1 Oz. Sliced Sweet Onions
1 Tbs. Stone Ground Mustard
2 Tbs. Butter
1 Ea. Poppy Seed Roll



Form patty with salt, pepper, sage and oregano incorporated. Throw it on a well seasoned grill. Caramelize the sweet onion in a saute pan on the grill with 1 oz. of the oil. Make mayo by whisking the remaining oil slowly into the egg yolk and vinegar. Toss the mayo with the diced tomato and diced mozzarella to make a sort of relish. Spread butter on each half of the poppy seed roll and spread mustard on bottom half. Stack burger like this: Bottom half of roll, caramelized onion, burger patty, relish, microgreens, top half of roll. Serve hot.