Now thatza spicy meatball burger!

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/2 cup diced onions
1 egg
1/4 cup milk
1 tablespoon salt
1/2 teaspoon pepper
1 1/2 teaspoons ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons minced fresh garlic
2 lbs. ground chuck
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
8 oz. ball fresh mozzarella cheese sliced into 6 slices
6 ciabatta rolls
1 teaspoon garlic powder
1/4 cup olive oil
1/2 teaspoon salt
2 vine-ripe tomatoes (sliced into 3 slices each)
1 cup pizza sauce
6 fresh basil leaves (rough chopped)


In a large bowl mix onion, egg, milk, salt, pepper, cayenne pepper, oregano, dried basil and fresh garlic until blended. Add ground chuck and – by hand – carefully fold seasoning/milk mix into ground chuck until evenly dispersed throughout meat. Sprinkle with parmesan cheese and bread crumbs and fold into meat until just mixed. Form into 6 burger patties 4 inches across. Place on preheated grill set to medium-high heat. grill 6 -9 minutes each side. remove from grill and top each one with a slice of mozzarella cheese. Slice ciabatta rolls in half crosswise. In a small dish mix garlic powder with olive oil and salt. Brush inside-sides of ciabatta rolls with garlic/oil mix and place on grill for 1-2 minutes until lightly browned. Remove and place one bottom roll half on plate inside-side up. Top with meatball burger, tomato slice, 1 – 2 tablespoons pizza sauce, chopped basil and top of ciabatta roll – inside-side down. repeat with remaining burgers and rolls.