Peppered Firenze Burgers
Colavita Basilolio Olive Oil for brushing grill
4 lbs freshly ground chuck
4 t freshly ground salt
2 t coarsely ground black pepper
4 T Pinot Noir
1 lb fresh mozzarella, sliced into 6 equal pieces
3 medium-sized, red ripe tomatoes
1 c cleaned and dried fresh basil leaves
6 T Colavita Pepperolio Olive oil
Colavita Basilolio Olive Oil for brushing
6 fresh, foccacia rolls, split
Brush grill with basil oil. Set grill temperature to med-high and close lid.
In chilled, large glass or ceramic bowl, gently combine ground chuck, salt, pepper, and wine. Shape into six patties and place on heated, oiled grill rack (rack closest to the flame). Close the lid, (checking every couple minutes), grill until bottoms are grill-marked, and then turn. Again, cook until grill marks appear. Check inside temperature of patties. When temperature reaches 160 degrees (15 minutes total time), move to top grill rack. Place slice of mozzarella, followed by tomato slices, basil leaves, and pepper olive oil on top of each patty and close lid. During the time it takes to toast the buns, the cheese will be nicely melted.
Load a brush with basil oil and slather the spilt side of all bread/bun halves. Grill oil side down on bottom rack until toasted and grill marks appear (2 minutes).
Assemble the burgers: Place a patty on each roll/bun bottom, topping each with a drizzle of oil followed by a sprinkle of salt and pepper. Place the remaining bun half on the top of each. Serve immediately.