Mozzarella Tapenade Burger

6 large potato buns
3 # ground chuck
6 ounces fresh mozzarella
12 Tablespoons Olive Bruschetta (1 teaspoon dry oregano/ 1 teaspoon Extra Virgin Olive Oil
Sun Dried Tomato Caesar
4 Tablespoons Sun Dried Tomatoes, minced spray
2 Teaspoons anchovy paste
1/2 Cup mayonnaise
1/2 lemon juiced
1 shake of hot sauce
1/2 teaspoon garlic paste
2 Cups Romaine lettuce, fine chopped
6 leaves fresh Basil, fine chopped
Lemon Butter Sauce
1 Cup Sutter Home Chardonnay
1 teaspoon heavy cream
1 lemon juiced
1 stick butter
4 leaves shredded Basil
1 1/2 Cup shredded romaine

– Divide the ground beef into 12 equal portions (approximately 3 ounces each) and patty flat.
– Cup one patty in the hand and place 1 ounce of the fresh mozzarella in the middle.
– Cover with another burger patty and seal the edges, flattening the whole patty even.
– Heat grill to medium high and spray to avoid sticking.
– Season lightly w/ salt and pepper and grill each burger 9 minutes on the first side and 6 minutes on the second side. Remove from the grill and set to side to rest under a foil tent.
– While burgers are cooking, mix the Sun Dried Tomato Caesar ingredients together.
– Also while the burgers are cooking, place a pot with the wine and cream for the Lemon Butter Sauce on the grill to get hot and reduce to thick.
– When the wine and cream are making large bubbles, swirl in the cold butter and lemon squeezed juice.
Stir until thickened. Season w/ salt and pepper.
– Mix together the basil and lettuce.
– Toast the buns on the grill.
– Build the burgers by slathering the Sun Dried Caesar on the bottom of each bun. Then top each with a layer of the lettuce/ basil mixture.
– Top the lettuce with the rested beef/ cheese filled burgers.
– Top the burgers with the olive mixture.
– Pour the butter sauce over the top of everything and top with the top bun.
– Serve.

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