Philadelphia Italian Market 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.


1 large red pepper
1 tablespoon olive oil
3/4 cup mayonnaise
1 teaspoon jarred crushed garlic
2 pounds ground chuck
1/2 pound ground pork
2 teaspoons Italian seasoning
1/2 cup finely chopped sun dried tomatoes
1/4 pound thinly sliced pancetta, chopped
1 medium yellow onion, peeled and thinly sliced
2 cloves minced garlic
4 cups baby spinach
3 cups sliced white mushrooms
1/4 cup Sutter Home Pinot Grigio
vegetable oil for greasing the grill rack 6 slices sharp provolone cheese (about 4 ounces) 6 Kaiser rolls, split



Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. To make the red pepper mayo, rub the red pepper with the olive oil, making sure to coat all sides. Place on the grill over direct heat. Using tongs, turn every 4 minutes until skin is charred. Once the skin is charred, remove from grill and let cool. Remove and discard the skin. Cut the pepper open and remove core and seeds. Place the pepper in a blender. Add the mayonnaise and garlic. Make sure the mayonnaise is well blended. Set aside in a cool place. To prepare the patties, combine the ground chuck, pork, Italian seasoning, and sun dried tomatoes in a large bowl. Handle the meat as little as possible to avoid compacting it. Divide the mixture and form into 6 patties to fit the Kaiser rolls. Loosely wrap them and set aside in a cool place until ready to cook. To make the veggies for the burgers, heat a 12-inch fireproof skillet on the grill. If the grill has a burner, a regular 12 inch nonstick pan can be used. Add the pancetta and cook until brown; about 5 minutes. Add the onions, garlic, spinach and mushrooms; cook for 4 to 6 minutes or until veggies are wilted. Pour in the Pinot Grigio wine and cook until most of the liquid is evaporated. Transfer the veggie mixture to a bowl and cover with foil to keep warm. To cook the patties, brush the grill rack with oil. Place the patties on the rack, cover and cook for 3 to 5 minutes on each side. Burgers should be browned with grill marks and reach an internal temperature of 160 degrees for medium. Place the cheese slices on top of the patties and cover grill until cheese is melted. Toast the rolls on the grill until lightly browned. To assemble burgers, spread the mayonnaise mixture over each side of the Kaiser rolls. On each roll bottom, add the burgers and some veggie mixture. Add the bun tops and serve.