Parma Burger

Pairs well with:


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

This burger is a classic burger that makes great use of Parma products


One and a half pounds ground chuck
one half pound of spicy Italian sausage
1 bulb of garlic
4 tablespoons grey poupon mustard
2 tablespoons Vlasic dill pickle juice
1 finely diced shallot
1 red bell pepper
1 red jalapeno
1 and one half cups of Sutter Home Zinfandel
4 oz can of tomato paste
1 teaspoon honey
1 pound parmigiano reggiano
quarter pound prosciutto di parma thinly sliced
2 tablespoons salt
2 tablespoons pepper
6 heavy grain wheat buns
3 tablespoons Colavita extra virgin olive oil


Heat gas grill to medium high heat. To make the mustard paste: Slice garlic bulb to expose cloves and sprinkle with olive oil. Place in tin foil and place on grill for twenty minutes. In a bowl place mustard and pickle juice. After garlic is cooked squeeze bulb into mustard and pickle juice. Mix together. To make the red Sauce: On the hot grill place red bell pepper and red Jalapeno. Let skin blacken. Place roasted peppers in a bowl and cover. Set aside. In a sauce pan on the grill add teaspoon of olive oil and diced shallot. Allow shallot to soften. Add red wine and reduce by one half. Take peppers and remove skin and finely dice. Add peppers, tomato paste and honey to wine. Let simmer on low. Add teaspoon salt and pepper. Make the patties:Take chuck and sausage (take out of casing if necessary) and incorporate the sausage evenly into chuck. Make 6 equal patties. Salt and pepper both sides evenly and set aside. Medium grate parmigiano. In a saute pan add teaspoon olive oil and cook prosciutto for one minute. On the grill lightly olive oil and cook burgers 5 to 7 minutes on both sides for medium. Place parmigiano evenly on burgers. Brush buns with olive oil and grill for 2 minutes. On bottom bun add mustard paste. Place cooked patties on bun. Add prosciutto on top. Add red sauce on top. Place top bun on and serve.