Pepperoni Burger

Pairs well with:


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

The ingredients that make up this burger are directly related to my home where I grew up in Massachusetts. The area is totally multi-cultural and has a rich Italian population. So this burger encompasses the Italian culture I grew up with.


3/4 lb. sirloin steak, cut into 1 inch cubes (including fat)
3/4 lb. chuck steak, cut into 1 inch cubes (including fat)
1/2 lb. pepperoni, cut into 1 inch cubes
1 small jar Italian red spaghetti sauce
6 slices imported parmesan cheese
2 Roma tomatoes, sliced
1 small jar kalamata olives
6 Asiago Ciabatta rolls


Add meat into food processor. Pulse (4-5 second pulses) approximately 10-12 times until mixture is coarse ground. Make 12-1/6 lb. burgers. Do not over-handle. Put 1 tblsp. spaghetti sauce in center of six burgers. Top with other six burgers and seal sides. Place on medium to medium-high heat oiled grill. Do not move until ready to turn over. Grill approximately 3.5-4 minutes per side. Do not press down on burger. Place parmesan slices on top of burger the last 2 minutes of cooking. Serve on warm grilled Asiago Ciabatta roll topped with roma tomato slice and chopped kalamata olives. Yield 6 1/3 lb. burgers