Pesto Perfection Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Pesto Mayonnaise:
1/2 cup mayonnaise
1/4 cup prepared Pesto
2 lbs ground chuck
3 Tbs chopped fresh Italian parsley
3 Tbs chopped fresh oregano
3 cloves chopped garlic
2 Tbs mayonnaise
3 Tbs sundried tomatoes – chopped
2 Tbs chopped capers
¼ cup grated fresh parmesan cheese
½ cup Sutter Home White Merlot
2 tsp kosher salt
Grape seed oil, for brushing grill
1 jar roasted red pepper, cut into strips and divided into 6 equal portions
6 slices fresh mozzarella cheese
12 slices proscuitto ham
6 Ciabatta Rolls, split



Directions: Preheat grill to medium-high heat, around 350-400 degrees. To make the pesto mayo, combine the mayo and pesto in a small bowl. Mix well to combine. Cover the bowl and refrigerate until serving. To make the burgers, combine the ground chuck, Italian parsley, oregano, garlic, mayonnaise, sundried tomatoes, capers, parmesan cheese, Merlot and salt in a large bowl. Careful not to over handle the mixture, mix well to combine. Divide the mixture into 6 equal portions and form into patties. Carefully wipe the grill rack with the oil. Place burgers on the grill rack, cover and grill until bottom is seared but not burned, about 4-5 minutes. Turn burgers and continue grilling another 5 minutes for a medium burger or 6-7 minutes for a medium well done burger. Place a slice of mozzarella cheese each burger. Place sliced rolls on the coolest section of the grill to gently toast. Remove the rolls when golden brown. Turn off grill. To assemble the burgers, spread the toasted rolls with the pesto mayo. Place the burger on the bottom half of the roll. On top of that layer a portion of the roasted red pepper and 2 slices of proscuitto ham. Cover with the roll top and serve. Makes 6 Pesto Perfection Burgers