Mozzarella en Carozza Burgers with Sundried Tomato Mustard and Peppery Arugula

Pairs well with:


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


For the Sundried Tomato Mustard:
1/4 cup Dijon mustard (Grey Poupon)
1/2 cup whole grain Dijon mustard (Grey Poupon)
1/4 cup prepared mayonnaise
1/4 cup best quality oil-packed sundried tomatoes, coarsely chopped
1/4 cup (about 1 oz.) freshly grated Parmigiano-Reggiano cheese For the Burgers:
2 ounces pancetta, coarsely chopped
2 Tbps. anchovy paste
1 tsp. freshly ground black pepper
3/4 cup (packed into the measuring cup) finely chopped fresh arugula
1 1/4 lb. ground chuck (80% lean, 20% fat)
For the Mozzarella en Carroza:
1 cup heavy cream
3 large pasteurized eggs
1 tsp. freshly ground black pepper
1 cup (about 4 oz.) freshly grated (fine) Parmigiano-Reggiano cheese
24 slices thinly sliced (about 1/4") brioche, challa (loaf must be square and at least 4 1/2" x 4 1/2" so the slices are all square and the same size) sliced white bread
12 very thin slices fresh handmade mozzarella-Note: each slice should be about 1/8 inch thick and should be at least 3 inches in diameter-your deli may be able to do this for you with the slicer used for deli meats and cheese. It helps to freeze the cheese for about 30 minutes before slicing.
Avocado or grapeseed oil for oiling the grill
Sundried tomato mustard(prepared above)
For Finishing the Burgers:
Avocado or grapeseed oil for oiling the burgers and grill
6 uncooked burgers/patties, from step #3, below
2 cups washed and dried fresh arugula



1) Prepare your grill: For a gas grill: If you have a grill that has more than one section, heat one section to high and one to medium. If you only have one section, heat it to medium. 2) Sundried Tomato Mustard: Place the 1/4 cup Dijon mustard, 1/2 cup grainy Dijon mustard, 1/4 cup prepared mayonnaise, 1/4 cup sundried tomatoes and 1/4 cup Parmigiano-Reggiano cheese into a food processor and process until everything is evenly chopped and thoroughly combined (about 1-2 minutes-stop the processor and scrape down the sides of the bowl at least once.) Scrape the Sundried Tomato Mustard out of the processor and into a small bowl. Set aside until ready to build burgers. For the Burgers: Place the 2 oz. of pancetta inot the food processor and process until finely ground. Add the 2 Tbsp. anchovy paste and 1 tsp. black pepper and process briefly to combine. Scrape the pancetta mixture out of the processor into a wide mixing bowl and add the 3/4 cup finely chopped arugula. Use your hands to thoroughly incorporate the arugula into the pancetta mixture. Make sure the mixture is thorouhgly combined. NOTE: you want it uniformly and thoroughly mixed so when you add the beef you will not have to handle it any more than necessary. When the pancetta/arugula mixture is evenly combined, crumble the beef over the mixture in the bowl and use your hands to toss the beef with the mixture-like a salad. Now squish the mixture with your hand (squeezing it lightly through your fingers) until evenly mixed (you want to handle the meat as little as possible while still mixing it evenly and thoroughly). When mixed, divide into 6 burger/patties (about 1/2 cup meat mixture per burger). Form each portion into a burger that is somewhat square shaped and not very thick-about 4" x 4" (just slightly smaller than the bread). Place burgers onto a clean platter and cover with plastic wrap. Chill if not cooking within 1 hour (remove from refrigerator 30 minutes before grilling). For the Mozzarella en Carroza: Combine the 1 cup cream, 3 eggs and 1 tsp. black pepper in a wide, shallow dish. Use a whisk to combine the cream/egg mixture thoroughly. Place the freshly grated Parmigiano-Reggiano cheese into another wide, shallow dish. Lay out all of the bread slices on your work surface in one layer (in rows of 4). Use a pastry brush to lightly coat each slice of bread with the cream mixture (you don't want to saturate the bread-use just enough to coat each slice). Dip each slice of the mozzarella cheese into the remaining cream mixture and then place into the dish with the Parmigiano-Reggiano cheese, turning the mozzarella slices to coat them evenly with the Parmigiano-Reggiano cheese. Place one cheese slice onto 12 of the cream coated bread slices. Invert the remaining 12 cream coated bread slices onto the slices with the cream coated cheese (cream side in). Press each cheese sandwich firmly to seal the bread around the cheese. Lightly coat the outside of each sandwich with a little avocado or grapeseed oil and place onto the cooler side of the grill. Cook the sandwiches in the covered grill, turning them once until golden brown and toasted (about 2-3 minutes per side. Remove sandwiches (you will have 12 sandwiches- these will be you "buns" for the burgers) to two clean heavy duty rimmed baking sheets. Spread 1 1/2 Tbsp. of Sundried Tomato Mustard onto one side of each cream cheese sandwich and cover them to keep warm while you cook the burgers. Cook the Burgers: NOTE: Have a spray bottle filled with water ready (grill-side) when you cook the burgers to put out any flare-ups (flames) that result from the melting/dripping fat from the burgers. Use the avocado or grapeseed oil to lightly oil both sides of all the burgers and to lightly oil the grill. Grill the burgers for about 2-3 minutes per side on the hottest part of the grill (they will be very rare at this point), turning once. As they are done, remove the burgers from the grill and place one on each of 6 of the cheese sandwiches (onto the schmear of Sundried Tomato Mustard). Top each burger with 1/6 of the arugula and cover with another cheese sandwich (schmear side down). Press the sandwich burgers gently to slightly compress them and place them back onto one of the baking sheets (they should all fit onto one baking sheet). Place the baking sheet onto the grill and cover (with the grill lid). Cook for about 6-8 minutes to warm up the cheese and finish cooking the burgers. (You may have extra mustard -save it for another day!!) Serves 6.