Pizzaioli Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/2 Medium Sweet Onion, quartered
1 Medium Green Bell Pepper, quartered, stem and seeds removed
2 T. Extra Virgin Olive Oil
6 oz. Sliced Mushrooms
1 1/2 lbs. 80% Lean Ground Beef
2 Cloves Minced Garlic
1 Egg
1 Egg White
3/4 t. Each, salt and pepper
3/4 C. Prepared Marinara Sauce
6 Halves Sundried Tomatoes in Oil, drained
3 Mini Prebaked Pizza Shells
1/2 C. Sliced Olives
3 oz. Sliced Pepperoni
6 Fresh Basil Leaves
6 Slices Provolone Cheese


Preheat gas grill to 400 – 450. Toss onions and green peppers with olive oil. In a mesh skillet made for grilling add onions and peppers. Saute onions and peppers for 5 – 7 minutes on the grill with the lid closed until soft, turning as necessary. Add sliced mushrooms to the onions and peppers and saute another 5 – 7 minutes with the lid closed, turning as necessary. Remove veggies from grill and set aside to cool for 5 minutes. Place ground beef in a mixing bowl and add minced garlic, egg, egg white and salt and pepper. When veggie mixture has cooled, coarsely chop the veggies on a cutting board with a knife or in batches with a chopper. Add veggies to ground beef and combine all ingredients by hand. Divide ground beef mixture into 6 even portions, forming an oblong shape. Mixture will be loose. Place patties on a plate and refrigerate at least 30 minutes or up to an hour. For the sauce, place the marinara in a 8″ cast iron skillet and chop the sundried tomato halves in small pieces and add to the sauce. Set aside till ready to heat on the grill. To proceed lower grill heat to 350 – 375. Maintaining this temperature, cook patties with the grill lid closed, turning as needed. Cook for approximately 25 – 30 minutes. Increase temp to 425 – 450 and create char marks on the burgers. While the burgers cook the last 2 – 5 minutes, add the sauce on one side of the grill to warm. Meanwhile, cut pizza shells in half. When hamburgers are done, lower grill temp to low. Remove sauce from the grill and spread about 1/3 C. sauce on each half pizza shell. Place pizza shells directly on grill and top with burgers. Cook about 5 minutes. Divide olives and pepperoni between burgers and top each with a basil leaf and a slice of cheese. Cook over indirect heat with grill lid closed by turning off two of the burners. Allow cheese to melt and remaining ingredients to warm through.