My kinda town burger (gourmet pizza burger)

Pairs well with:

Cabernet Sauvignon

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


2 lbs of ground chuck (20% fat)
1/2 c fresh chopped garlic
1/2 c fresh chopped green pepper
1/2 c fresh chopped red onion
1/2 c pitted course chopped kalamata olives
1/2 c grated Parmesan cheese
1/3 c grated Romano cheese
1/2 c of fresh Italian parsley chopped
1/2 c of fresh oregano chopped
2 t of fennel seeds
2 t course salt
2 t course black pepper
Vegetable oil for brushing rack
6 slices of large pepperoni
6 slices of mozzarella cheese
6 ciabatta rolls
6 t of prepared sun-dried tomato pesto
12 large fresh basil leaves




In a large bowl combine ground chuck, chopped garlic, green pepper, onion, kalamata olives, parmesan cheese, Romano cheese, parsley, oregano, fennel seeds, salt, and pepper. Mix well to combine all ingredients. Divide the mixture and form into six equal patties to fit the rolls. Refrigerate until ready to cook.
Prepare a medium-hot fire in a charcoal grill or pre-heat gas grill to medium-high.

Brush rack with vegetable oil. Place burger on the rack and cover. Grill until brown on the bottom, about 5-6 minutes. Turn burgers and continue grilling until done to preference, about 5 minutes for medium. During the last 2 minutes of cooking, top each burger first with 1 slice of pepperoni, and then 1 slice of mozzarella cheese. Cut ciabatta rolls in half and place cut side on the outer edge of the grill to toast lightly. When cheese is melted remove burgers and rolls from grill

To assemble; place cooked burger on top of cut side of roll. Top each with 1t of prepared sun-dried tomato pesto and 2 large fresh basil leaves. Add top of roll and serve.