Mediterranean Bistro Burger-w/ sweet balsamic glaze, sun dried tomato & dry cured black olive relish with a roasted red pepper ailoi served between grilled garlic ciabata rolls

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 lbs 80/20 ground beef
1 small log goat cheese
3/4 cup dry cured back olives
3/4 cup oil packed sun dried tomatoes
1 1/2 cups roasted red peppers
4 cups balsamic vinegar
2 cups mayonnaise
1 head garlic
1/2 cup oive oil
6 ciabiatta rolls
2 tsp crushed red pepper
1/2 cup salt
1/2 cup pepper
1/2 cup oregano
1/2 cup basil
4 tbls worstershire sauce


In a large bowl add ground beef,small log of goat cheese (crumbled), 4 tsp salt + pepper, 1/2 cup oregano, 1/2 cup basil, 4 tbs worsteshire sauce, 1/2 cup balsamic vinegar and 3 tbs crushed garlic. Gently incorporate ingrediants(be careful not to over work the meat) shape into 5 inch patties then set aside in fridge (remove from fridge 30 minutes prior to cooking to take the chill off)

Finely chop 3/4 cup dry cured black olives and3/4 cup sun dried tomatoes add 2 tbs sun dried tomato oil and 1 tsp balsamic vinegar. Add 1 tsp crushed garlic and a couple pinches of red pepper flakes then quickly pulse on low in a food processor until combined. Set aside until plating.

Take 1 1/2 cups roasted red peppers and 2 cups mayonnaise pulse in a food processor and a pinch of salt and pepper, process until smooth being careful not to over process. Reserve for plating.

Take remaining balsamic vinegar and reduce down over med-high heat until syrupy add a pinch of salt and glaze burgers with syrup. Take burgers that have rested for thirty minutes and have been glazed and place on a med -high grill, baste 2-3 times & cook until just under medium remove while still slightly rare (carry over will take you to that perfect place ; )

Slice 6 ciabiatta rolls lengthwise rub with garlic and olive oil place on grill till golden brown and cursty…. now it’s time to plate….

Assembly (the best part!!!) Place beautiful glazed burger between grilled sliced garlic ciabatta roll… top with flavorful sun dried tomato-olive relish and baste the top of the garlic ciabatta bun with the roasted red pepper aoili. Take a bite close your eyes and enjoy the wonderful flavor of the better burger!