Pizza Margherita Burgers with Olive-Mushroom Tapenade

Pairs well with:


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


Olive-Mushroom Tapenade
1/2 cup prepared marinara sauce
1/4 cup chopped pitted black olives
3 tablespoons chopped pimento stuffed green olives
4 ounces crimini mushrooms, chopped
2 pounds ground chuck
2 teaspoons salt
1/4 cup Sutter Home Merlot
1/4 cup minced sweet onion
2 cloves garlic, minced
1-1/2 tablespoons fresh oregano, minced
Colavita Olive Oil for grill
6 focaccia rolls, split
6 slices smoked mozzarella cheese
1/2 cup freshly shredded parmesan and romano cheese blend
18 fresh basil leaves
6 slices large ripe red tomato, (slices about 1/4-inch thick)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make tapenade, in a small bowl combine marinara sauce, black and green olives, and mushrooms. Set aside. To make the patties, in a large bowl combine the beef, salt, Merlot, onion, garlic, and oregano. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties slightly larger than, and to the shape of the rolls. Do not tightly press the patties. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the sides of the grill rack to lightly toast. About 1 to 2 minutes before removing the patties from the grill, place a slice of smoked mozzarella cheese on top of each patty to slightly melt the cheese. To assemble the burgers, place on each roll bottom an equal portion of the parmesan and romano cheese blend, 3 basil leaves, a tomato slice, a patty, and an equal portion of the tapenade. Add the roll tops and serve. Makes 6 burgers.