Pairs well with:


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


Marinara Mayonnaise:
2 tablespoons extra-virgin olive oil
5 cloves of garlic, minced
One 12-oz. can Italian-style whole tomatoes with basil, cut into chunks, plus the juice
1/4 cup shredded fresh basil
1 cup Mayonnaise
1 1/2 pounds ground chuck
1/2 pound Italian sausage
1 teaspoon dried Italian seasonings
1/2 cup pizza sauce
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
Vegetable oil, for brushing the grill rack
12 thin slices of pepperoni
6 slices mozzarella cheese
1/2 cup sliced black olives
12 fresh basil leaves
6 sun-dried tomato and basil rolls, split



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the marinara mayonnaise, place olive oil and garlic in an 8-inch nonstick, fire-proof skillet and cook the garlic until it is soft and lightly browned. Cut the tomatoes inside the can using kitchen shears and add them, including the juice to the olive oil and garlic. Simmer over medium heat for 15 minutes. Add shredded basil and cook for 3 more minutes. Remove from heat and let cool to absorb all the flavors. After it has cooled for approximately 30 minutes, add one cup of Best Foods mayonnaise and mix. Set aside. To make the patties, mix the ground chuck with the Italian sausage. Add the Italian seasoning, 1/3 cup pizza sauce (reserve remaining sauce for basting) and salt and pepper to taste. Handling the meat as little as possible to avoid compacting it, mix well. Form into 6 equal patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Brush the remaining pizza sauce on the tops of the patties while cooking. Add 2 pepperoni slices and 1 slice of mozzarella cheese on top of patties and cover grill until cheese is melted. During the last few minutes of cooking, toast the rolls on the outer edges of the grill for a few seconds. To assemble the burgers, spread two tablespoons of the marinara mayonnaise on the roll bottoms and add the patties, sliced black olives (6-10 indivudual slices), 2 basil leaves, and top with another tablespoon of the spicy marinara mayonnaise. Add the roll tops and serve. Makes 6 burgers