MaMa’s Braciole Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/2 cup raisins
1 cup sauvignon blanc warmed
1 1/2 pounds ground chuck
1/2 pound ground veal
1/4 pound diced small, capacola
1/2 cup toasted pinenuts
1/2 cup fresh Italian bread crumbs
1 egg
1/2 cup grated parmesan cheese
2 cloves garlic finely minced
1/4 cup Italian parsley chopped
1 teaspoon salt
vegetable oil for brushing on the grill
6 slices mozzerella cheese
extra virgin olive oil for brushing on rolls
6 ciabatta rolls split



Heat charcoal grill to medium hot heat,or heat gas grill to medium hot heat. In a small bowl, add raisins and warmed sauvignon blanc. Cover and set aside to soak for 15-20 minutes,then drain. For the burgers: In a large bowl, combine ground chuck,ground veal,diced capacola, raisins,pinenuts, bread crumbs,egg,parmesan cheese,garlic,parsley and salt. Mix well. Shape into 6 patties. When grill is ready,brush down with the vegetable oil. Grill patties 4 minutes on first side,flip and add 1 slice mozzerella to each patty. Grill another 4 minutes or until medium well. Brush insides of ciabatta rolls with the extra virgin olive oil and grill face down until lightly toasted. To assemble: Place one patty on each ciabatta half,top with the other half. Enjoy!