Pesto Mozzarella Burgers

Pairs well with:


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


Makes 6 burgers
2 cups fresh basil leaves
3 tbs pine nuts
2 cloves fresh garlic, crushed
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
4 tbs Colavita olive oil
1/2 cup Parmigiano-Reggiano cheese, freshly greated
2 lbs ground chuck
2 tbs chopped fresh flat leaf parsley
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
1 small onion, finely chopped
4 oz mozzarella cheese, cut into 6 portions
2 tbs Colavita olive oil, for brushing grill
Loaf Italian bread – cut into 6 4" pieces and halved



In mini processor, put basil, pine nuts, garlic, salt and pepper. Pulse til well chopped. While processor running, stream in slowly olive oil and then add cheese, pulse to mix and set aside. Prepare grill to medium high heat for burgers. In large mixing bowl put beef, parsley, salt, pepper and onion. Shape into 12 patties and then place even portions of cheese on each of 6 patties and then top with the remaining 6 patties and seal well. Brush grill with olive oil. Grill burgers 4 minutes each side or to desired doneness. One minute before burgers done, brush bread with olive oil and toast lightly on grill. Remove and brush each bread piece with 1/12 of the pesto. Top each bread bottom with burger and top with bread tops. Serve.