Mama’s Pomodoro Fagioli Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Cannellini Olive Tapenade Dressing:
1 cup zesty Italian salad dressing
½ cup mayonnaise
2 tablespoons tomato paste
½ cup canned cannellini beans, drained & rinsed
1/3 cup black olive tapenade
1-1/2 pounds ground chuck
1-1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 large egg, beaten
2 large garlic cloves, minced
½ cup chopped Bermuda onion
¼ cup thinly sliced celery hearts
¼ cup thinly sliced baby carrots
3 tablespoons tomato paste
3/8 cup fresh basil, chopped
vegetable oil for brushing grill rack
6 large garlic buns, split
(4-oz.) Parmesan wedge
1 medium Bermuda onion, shaved



To make dressing, reserve ½ cup Italian dressing for basting burgers. Process remaining dressing ingredients, except for tapenade, in food processor. Fold in tapenade. To make patties, combine all burger ingredients in a large mixing bowl. Combine ingredients thoroughly, but do not compact mixture. Divide mixture into six equal portions and form into patties. When grill is ready, brush rack with oil. Brush patties with reserved Italian dressing. Place patties on the rack, cover, and cook for 5-7 minutes per side until done, turning once and basting during grilling. During the last few minutes of cooking time, place the rolls, cut side down on the outer edges of the rack to toast. To assemble burgers, spread the cut side of the rolls with Cannellini Olive Tapenade Dressing. On each roll bottom, place a patty, top patty with shaved Bermuda onion, then grate Parmesan cheese over the onion. Add the roll tops and serve.