Mediterranean Four Cheese Burgers

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. ground round
1 cup Fontina cheese, shredded
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh basil, chopped
1 tablespoon Italian seasoning
2 teaspoons grill seasoning
1/4 cup Sutter Home Merlot
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Mediterranean Cheese Spread:
8 oz. Mascarpone cheese
3 cloves garlic, minced
6 tablespoons chopped Kalamata olives, (approximately 16 olives)
3/4 cup sun-dried tomatoes, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Asiago Spinach Salad:
2 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh basil, chopped
1/4 cup Sutter Home White Merlot
2 teaspoons lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup Asiago cheese, shredded
1 cup fresh baby spinach leaves, torn

6 ciabatta rolls (substitute kaiser rolls if ciabatta rolls are unavailable), split
Approximately 1/2 cup Colavita Extra Virgin Olive Oil
2 tablespoons garlic powder
Vegetable oil for brushing grill rack
6 oz. prosciutto, thinly sliced
8 oz. fresh mozzarella cheese, sliced in 1/4 inch slices



Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high heat.

To make the patties: In a large mixing bowl, combine the ground round, Fontina cheese, cilantro, basil, Italian seasoning, grill seasoning, Merlot, garlic, salt and pepper. Handling the meat as little as possible, mix well. Divide meat mixture into 6 equal portions and form the portions into patties slightly larger than the rolls. Place on a large plate, cover with plastic wrap and set aside.

To make the Mediterranean Cheese Spread: In a small mixing bowl, combine the Mascarpone cheese, garlic, olives, sun-dried tomatoes, salt and pepper, mix until fully combined. Cover with plastic wrap and set aside.

To make the Asiago Spinach Salad: In a medium mixing bowl, combine garlic, cilantro, basil, White Merlot, lime juice, salt and pepper, mix until fully combined. Add Asiago cheese and spinach and stir until fully coated. Cover and set aside.

Brush both cut sides of each roll with extra virgin olive oil, then sprinkle with garlic powder; set aside. When grill is ready, brush the grill with vegetable oil.

Place slices of prosciutto on hot grill rack (if slices are too thin, place in a fire-proof skillet and place skillet on hot grill) and grill prosciutto until slightly browned and starting to crisp up. Remove from grill to a medium plate, cover with aluminum foil to keep warm, set aside.

Place the reserved patties on the hot grill rack, cover, and grill until browned and set on bottoms, approximately 4 – 5 minutes. Turn the patties over and continue grilling until done to preference, about 5 minutes longer for medium. Top each burger with sliced mozzarella about 2 minutes prior to removing from grill, to allow cheese to melt. At the same time, carefully place all the rolls, cut side down, on the outer edges of rack to lightly toast.

To assemble the burgers: On each roll bottom, spread 1/6 of the salad mixture topping with any remaining liquid from salad, top with a burger, then 1 oz. of grilled prosciutto. To each roll top, spread 1/6 of the cheese spread on the cut side of roll top, spread evenly, then add roll top to the burgers.