“Oh, What A Bite!” Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


5 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Red Wine Vinegar
1 Teaspoon Spicy Brown Mustard
1 Clove Garlic, Minced
1/8 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
1 Tablespoon Honey
2 Tablespoons Fresh Basil Chiffinade
2 3/4 lbs. Ground 72/25 Chuck
3/4 Cup Progresso Brand Italian Seasoned Bread Crumbs
3/4 Cup Finely Chopped Sweet Yellow Onion
3/4 Cup Coarsely Chopped Flat-Leaf Parsley
2 Teaspoons Kosher Salt
2 Teaspoons Fresh Ground Black Pepper
1 Large Egg, Beaten
Vegetable Oil For Coating Hot Grill
6 Hard Rolls
1/3 Cup Mayonnaise
2 Large (Burger-size) Beefsteak Tomatos



PREPARATION: SAVORY VINAIGRETTE TOPPING: In a small bowl, combine olive oil, red wine vinegar, mustard, minced garlic, salt, pepper, and honey. Whisk vigorously to emulsify. Cut the basil chiffinade, and set aside separate from the oil/vinegar mixture. Reserve chilled. BURGERS: Pre-heat grill to medium-high heat. In a large bowl, combine ground chuck, bread crumbs, onion, parsley, salt and pepper. Mix gently to evenly distribute ingredients. Beat egg in a separate bowl, then add to meat mixture. Mix again, but avoid over-mixing. Form into six patties. Patties should be about 1 inch thick and 4 inches in diameter. Coat grill with vegetable oil to prevent sticking. Place patties over direct heat and grill for about 7 minutes each side for medium, or desired doneness, turning only once. Remove patties from grill and allow to rest about five minutes while preparing rolls. Slice each Hard roll in half. Place each piece cut-side down on the grill and heat until lightly browned. Remove to serving dish. Spread bottom half of rolls with mayonnaise, and place a burger on each roll. Top each burger with a 1/3 inch slice of tomato. Add basil to vinaigrette. Drizzle each tomato with a spoonful of the Savory Vinaigrette, and add top half of toasted Hard roll.