Marco Polo Burger

Pairs well with:


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


Oriental Sauce
2 oz. oyster sauce
1 oz. soy sauce
Juice of one Fresh lime
One large garlic clove, crushed
1 tsp. Grey Poupon Dijon Mustard
1 Tsp. Sugar
2 lbs. 80/20 ground Chuck
1/4 cup Italian-Style Bread crumbs
4 Large garlic cloves, finely chopped
1/4 cup grated Pecorino Romano cheese
1/8 cup fresh flat-leaf parsley leaves, finely chopped
1 tsp. freshly ground black pepper
Buns and Condiments
6 Italian Style Buns, split in half
4 oz. Colavita Extra Virgin (Ombra) Olive Oil
6 oz. Russian dressing
6 oz. canned French fried onions



DIRECTIONS To make the oriental sauce, combine oyster sauce, soy sauce, lime juice, garlic, mustard and sugar in a small bowl and mix well. Set aside. Prepare a medium hot fire on a charcoal grill or pre-heat a gas grill to medium high. To make the Patties, combine the ground chuck, breadcrumbs, chopped garlic, grated cheese, parsley, pepper and oriental sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the rolls. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover and cook, turning once, just until done, about four minutes on each side for medium rare. During the last few minutes of cooking, brush both halves of each burger bun with olive oil. Place all bun halves, split side down on the outer edge of the rack to lightly toast. To assemble the Marco Polo burgers: Spread 1oz of Russian dressing on each bun bottom; add the patty and 1 oz. of French fried onions on top of each patty. Add the bun top and serve. Makes six burgers.