Margherita Pizza Burger

Pairs well with:


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


1/2 pound Italian sausage
1 3/4 pounds ground sirloin
4 vine ripened tomatoes
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse sea salt
10 ounces fresh mozzarella
1 bunch fresh basil
6 Focaccia rolls



Cut the sausage casings (down the side of the links) and remove the sausage meat. In a bowl, mix it together with the beef. Mix well, and form into six patties. Dice the tomatoes, and in a small bowl, toss them with the olive oil and coarse sea salt. Dice the fresh mozzarella. Wash the basil and break the leaves off, saving the leaves and discarding the stems.

Fire up the grill and set to high heat (cook with lid open). Use one side for patties, and reserve one side for the rolls (later). When the grill is nice and hot, put the patties on. Cook for five minutes on the first side. Flip them over and quickly add the tomatoes. Next pile on the cheese. Lastly, add a handful of the fresh basil leaves to the burgers. Close the lid and leave for 3 minutes (assuming it took one minute to arrange the toppings).

While you are waiting, cut each Focaccia roll in half. When the 3 minutes is up, open the lid. Lay each half of every roll on the grill (above direct flame) with the outside of the bun facing the fire. In 30 seconds take everything off. Put the burgers between the rolls and you are ready to eat.