Prosciutto Mozzarella Calabro Burger with Raisins & Pine Nuts

Pairs well with:


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


Marinara Sauce
1 medium yellow onion, small diced
4 garlic cloves, small diced
3 tablespoon olive oil
1 26 ounce Marinara Traditional Italian Sauce, half of jar
3 tablespoons fresh basil, chopped
1 1/2 pounds ground chuck 80 / 20 or 75 / 25
1/2 pound sweet Italian sausage, casing removed and broken up
1 medium red onion, small dice
3 tablespoons Sutter Home Merlot
3 tablespoons extra virgin olive oil
1/2 cups California Golden Raisins
3/4 cup fresh grated Pecorino Romano
1 1/2 cups California Pine Nuts , crushed
3 tablespoons Italian parsley and oregano
4 garlic cloves, small dice
1 tablespoon kosher salt
1 tablespoon coarse black pepper
Vegetable oil, for brushing on the grill rack and perforated bacon pan
12 slice of prosciutto, medium thickness
12 toothpicks, soaked in water for about 15 minutes
6 (1/4-inch-thick) slices of Mozzarella
Extra Virgin Olive Oil, for brushing on the buns
6 Kaiser Deli Rolls or Kaiser Rolls, split
Aluminum foil
3 cups of Arugula lettuce



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the marinara, sauté onion and garlic in olive oil for about 5 minutes in a 10-inch nonstick, fire-proof skillet, and place on the grill rack. Add 1/2 of the jar of the Traditional Marinara sauce and basil. Cook for about 10 minutes to heat and blend well. Remove the pan from the grill and set aside. To make the patties, combine the chuck, sausage, onion, Merlot, extra virgin olive oil, golden raisins, Pecorino cheese, pine nuts, herbs, garlic, kosher salt and black pepper in a large bowl. 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 to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook. Turning the patties once, until done to preference, 5 to 7 minutes on each side for medium. To prepare the 6 prosciutto wraps, combine 2 slices of prosciutto at the bottom edge with a toothpick. Set aside. During the last final minutes of cooking the patties, remove the patties and place on a plate. Carefully wrap a prosciutto slice like an “X” around each patty ending with the finished edge on the top. Once all patties are wrapped, place the patties back on the grill and add the Mozzarella cheese to each patty then close the grill lid for a quicker melt about 1 – 2 minutes. When the patties are cooked, remove from the grill. Tent the burgers with tin foil to keep warm. Lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Before assemble of burgers, remove the toothpick from the proscuitto wrap. To assemble the burgers, spread a generous amount of the marinara sauce mixture over the cut sides of the rolls. On each roll bottom, place Arugula leaves and the patty. Add the roll tops and serve.