Pinot Pesto Burger
2.5 pounds ground chuck
3 tsp salt
3 tsp dried basil
1/4 cup Colavita oliva oil
3 medium-to-large sweet onions, (vidalia or walla walla), chopped
3/4 cup Sutter Home pinot noir
1/4 cup sun dried tomato paste
1/4 cup fresh basil, chiffonade
4 oz fresh parmigiano cheese, grated
12 slices pancetta, about 10 oz
6 ciabatta buns, split
1 head romaine lettuce, shredded
12 slices provolone cheese
heat a skillet on the grill.
mix together chuck with salt and dry basil. form six burgers, about 6-7 oz each.
now that pan is hot, add olive oil and saute onion until soft, about 5-7 minutes. add wine and continue to saute until the wine reduces and soaks into the onion, about 10-15 minutes. do not leave unattended. when wine is mostly evaporated/absorbed, add the tomato paste and mix. keep heating until the paste has melted into the onions. remove from heat. when cool, add basil and parmigiano.
cook burgers over high heat, about 3-5 minutes per side. during last couple of minutes of the burgers cooking, put pancetta on the grill, cooking them for 2-3 minutes. open the ciabatta and toast over the grill.
when everything comes off the grill, take a bun bottom, add a handful of romaine, then 2 slices of pancetta. top with a burger, then add 2 slices of provolone and 1/4-cup pinot-onion-pesto. top with bun and serve.