Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
2 cloves garlic-finely minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1/3 cup fresh grated Parmigiano Reggiano cheese
2 tablespoons fresh minced Italian parsley
2 tablespoons fresh finely chopped basil leaves
2 tablespoons fresh finely chopped oregano leaves
1/2 cup soft Italian bread crumbs
1/2 cup Tuscan Pepper Sauce-divided 
1-1/2 tablespoons Colavita Extra Virgin Olive oil
1 cup thinly sliced red onion
1 fresh fennel bulb, trimmed, cut in half and core removed and very thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil to brush grill grate
6 large round soft Italian buns-split
12 fresh basil leaves
3 ounces shaved Parmigiano Reggiano cheese



Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To make patties, combine sirloin, pork, veal, garlic, salt, pepper, grated cheese, parsley, basil, breadcrumbs and 2 tablespoons pepper sauce in a large bowl. Reserve remaining pepper sauce for later. Mix ingredients together, handling as little as possible. Divide meat mixture into 6 portions. Form patties just a bit larger than buns and make a dimple in the middle of each patty. Cover and refrigerate patties until onion/fennel mixture is prepared or at least 30 minutes. To prepare onion and fennel, once grill heat is reached, place a large nonstick fireproof skillet on grill grate. Heat oil to hot in skillet. Add onion and fennel to skillet and cook, stirring frequently until onion and fennel caramelize and are tender-about 15 minutes. Remove from heat and add salt and pepper; stir and set aside covered until needed. Brush vegetable oil over grill grate. Retrieve patties; place patties on grill grate over medium-hot heat and grill covered for 4-5 minutes per side for medium or until desired doneness. During the final few minutes of grilling, lightly brush the top of each patty with remaining pepper sauce and also place buns, cut side down along inside of grill edge to lightly toast. Return skillet with onion/fennel mixture to direct grill heat to warm once patties are removed. To assemble burgers, over bun bottom, place 2 basil leaves, top with a patty, pepper sauce side down then spoon an equal portion of onion/fennel mixture over each patty. Top with shaved Parmigiano Reggiano cheese and close with bun top. 6 burgers