My Sunny Italian Pomodoro Burger

Pairs well with:


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


Tomato Pesto:
15 medium size basil leaves
1/3 cup pine nuts
1 large garlic clove, roughly chopped pinch of salt
2 tablespoons Colavita olive oil
5 Colavita sundried tomatoes
1 tablespoon grated parmesan cheese
small bowl of warm water
2 pounds freshly ground chuck
2 teaspoons salt
1 teaspoon ground pepper
vegetable oil for brushing the grill rack
6 provolone cheese slices, sized to be slightly smaller than the pattie
6 kaiser rolls, split
6 large tomato slices
36 basil leaves, medium to large size
1 jar Colavita artichokes, drained



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high temperature. To prepare the tomato pesto combine in a food processor the basil leaves, pine nuts, garlic, salt and olive oil, pulse until blended about 30-45 seconds. To this add the sundried tomatoes and parmesan cheese pulse again until well blended, about 30-45 seconds. Remove the mixture to a small bowl and set aside. To make the patties, moisten hands in the bowl of water, combine in a large bowl the ground chuck, salt and pepper handling the meat as little as possible. Divide mixture into 12 equal portions, handling gently, form 12 thin patties. Place 1 tablespoon of the tomato pesto unto the middle of 6 patties and gently press the pesto down, so it is not a big lump on the pattie. Place a pattie that does not have the pesto on it on top of a pesto pattie, press the edges together with moistened fingers and make a tight seal between the two patties. Press the middle of each of the completed 6 patties gently so that the outer edges are slightly larger then the middle. When the grill is ready brush the rack with vegetable oil. Place the patties on the rack, cover, cook turning only once until done about 4-6 minutes on each side for medium. About 1 minute before patties are ready, place the provolone cheese slice on each pattie, cover for about 30-60 second until cheese is melted but not runny. Remove from grill, place the roll, cut side down on outer edges of grill and toast lightly. To assemble the burgers, on each kaiser roll bottom, place a pattie, l large tomato slice, 4-6 basil leaves, and separated artichoke leaves to cover the tomato slice and basil. Add roll top and serve.