Meatlover’s Burger

Pairs well with:


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


2Lbs. Ground Angus Beef
10oz. Sweet Italian Sausage, diced small
1/2lb. Thick cut Peppered Bacon, diced medium
1/2lb. ham slice, diced small
1/2 cup Pizza Sauce
2 Tbsp. Dried Oregano
2 Tbsp. Dried Parsley
3 Tbsp. Garlic, minced
1Tbsp. Salt/Pepper Blend
6- 1/2oz.slice -Fresh Mozzarella, round
6- 1/2oz. slice- Fresh Provolone Cheese
6- slices of sliced pepperoni, thin, pre-bagged product
1 Tbsp. Pizza Sauce
Bread: 6-Foccacia Bread- 6"x6" Squares (tops and bottoms)



Meat: In a mixing bowl, crumble the ground beef. Add the diced Italian sausage, diced ham, diced bacon, dried oregano, dried parsley, minced garlic and the pizza sauce. Mix well until fully incorporated. Form 6oz. patties (circular). Place patties on a Charcoal Hot Grill for 10 minutes on each side. Toppings: While the patties cook, slice 1/2oz. mozzarella round and 1/2oz. provolone. Bread: Cut the Foccacia squares in half and toast them on the grill for 45 seconds. In the last 3 minutes that the burger is to be on the grill, place 6 pepperoni slices on the burger and the sliced cheese (total of 1oz.) atop of the pepperoni. Close grill and allow cheese to melt. Remove burger from grill. Place on a paper towel to capture excess oil= 10 seconds. Take patty from paper towel and place on the foccacia. Spoon 1 tsp. pizza sauce (room temperature) on top of cheese. Place top of Foccacia on the burger. Cut the sandwich diagonally. Eat Up!!!!!