MamaMia! Thats a Burger!

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2.5lbs. 80/20 ground beef
20 fresh basil leaves, chopped fine
3T. dried leaf oregano
3t. salt
1/4c. fresh minced garlic (jarred)
1/4c. Italian Dressing w/ Romano
1/2c. Sutter Home White Merlot
1c. Italian flavored breadcrumbs
3/4c. Italian Crumbles cheese
Colavita Olive oil, for spraying the grill rack
6 slices Provolone cheese
6 soft ciabatta buns, split
Colavita Olive oil, to spray buns for toasting
3t. dried basil, divided into 1/2tsps for each burger
6 slices Mozzarella cheese
6 heaping T. Marinara Sauce (store brand with no Burgandy in it)



Turn 2 burners of a 4 burner gas grill on Medium High. To make the patties, combine the ground beef, basil, oregano, salt, garlic, dressing wine, breadcrumbs and Crumbles. Mix until WELL blended in a bowl, ok to mash the burger. Divide into 6 equal portions, patty out to fit ciabatta buns. Place patties on the INDIRECT heat of grill, only turn once. When you flip the patties, spray the soft insides of the split ciabatta buns and place on direct heat of grill, oil side down, toast to light brown. When the patties reach 160 degrees, remove from grill to a platter, top with Provolone slices (1 each per patty). Remove buns from grill when toasted to a separate platter, toasted side up and sprinkle 1/2t dried basil on each bottom. To assemble: Place bun, toasted sides up, on table. Place a slice of Mozzarella on each herbed bottom bun, top with a patty. On the top bun, spread a heaping Tablespoon of the Marinara on toasted side, place top on bottom bun. Repeat for all buns. Makes 6 burgers that disappear fast!