Mesquite-Smoked Hamburgers with Sun-Dried Tomatoes and Capers on Freshly Grilled Rosemary and Parmesan Focaccia

Pairs well with:


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


¾ pound fresh pizza dough (from grocer’s bakery cooler)
2 tablespoons Colavita Pepperolio
4 tablespoons chopped fresh rosemary
2 ounces freshly grated parmesan reggiano
2 pounds ground chuck
7 ounces sun-dried tomatoes packed in extra virgin olive oil, drained and chopped
3 ounces capers in white balsamic vinegar, drained and chopped
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
2 tablespoons balsamic glaze
1 teaspoon salt
2 teaspoons freshly ground black pepper
1 handful mesquite wood smoking chips
Vegetable oil, for brushing the grill rack
6 red romaine lettuce leaves
3 thin slices red onion, separated into rings
6 teaspoons Grey Poupon Dijon mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high. To make the focaccia, divide the dough into twelve equal portions. On a work surface lightly oiled with a small amount of the Pepperolio, press each dough portion into a thin round, about five inches in diameter. Brush the rounds on both sides with the remaining Pepperolio. Sprinkle each round on both sides with rosemary, and then press it onto the dough. Do the same with the parmesan reggiano. Carefully set two rounds on the grill and grill until firm on the bottom and liftable, about two minutes. Turn over and grill several more minutes, moving them around as required on the grill to prevent burning, and until they turn golden brown and slightly crispy. Repeat for the remaining ten rounds and set aside. To make the patties, combine the beef, sun-dried tomatoes, capers, oregano, garlic, balsamic glaze, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form into patties about five inches in diameter. Toss the mesquite smoking chips directly onto the hot charcoals, or follow gas grill instructions for smoking, and wait several minutes until they begin to smoke. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. To assemble the burgers, place a red romaine lettuce leaf on six of the focaccia pieces, then follow with the beef patties, red onion, and Dijon mustard. Top with the remaining focaccia pieces and serve. Makes 6 burgers