Mamma’s Amore Burger

Pairs well with:


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


Tomato and Fennel Salad

1 ¼ Cup Shredded Fennel
¾ Cup Diced Tomato
2 Tablespoon Extra Virgin Olive Oil
2 Tablespoon White Wine Vinegar
½ Teaspoon Kosher Salt
1/8 Teaspoon Fresh Pepper

Parmesan Sauce

¾ Cup Heavy Cream
5 ½ Tablespoons Unsalted Butter
¾ Cup Shredded Parmesan Cheese
¼ Teaspoon of Salt
1 Teaspoon Lemon Juice
1/2 Teaspoon Lemon Zest


2 pounds Ground Chuck
3/4 cup Fresh Basil
1 clove Garlic
1/8 Cup Parmesan Cheese
1/8 Cup Pine Nuts
½ Teaspoon Salt
3 Tablespoons Olive Oil


6 Fresh Seeded Hamburger Buns
2 Tablespoons Olive Oil
1 Large Clove Garlic


To make salad, shred fennel and place in bowl. Chop tomato into a small dice and add to fennel. In a separate bowl stir together olive oil, vinegar, salt and pepper. Add dressing to vegetables and let marinate for about an hour.

To make parmesan sauce, place heavy sauce pan on medium high heated grill add heavy cream, butter, cheese and salt in a sauce pan. Cook until all ingredients are melted and continue to cook until mixture is just beginning to bubble add lemon and lemon zest. Set aside.

To make patties blend basil, garlic, cheese, nuts, salt and olive oil in a food processor blend ingredients until thouroughly ground and combined. Add basil mixture to beef and form into six even portions and set aside. Heat a gas grill to medium high heat. When the grill is hot place patties on the grill and cook for 5 to 8 minutes on each side for medium doneness.

To prepare buns, brush lightly with olive oil. Toast buns on medium hot area of grill for about 3 to 5 minutes or until lightly browned. Rub each bun with garlic clove.
To assemble burgers first place patty on the bottom bun and add 2 tablespoons of parmesan sauce to the top of each burger patty. Then add about ¼ cup of fennel salad to the top of sauce and put the top of bun in place.