Roasted Garlic and Parmesan Burgers with Cabernet Tomatoes and Crispy Prosciutto!

Ingredients

10 large cloves garlic, peeled
3 tablespoons kosher salt
3/4 cup plus 1 tablespoon Colavita olive oil (3/4 cup for Roasted Garlic and Fresh Herb Olive Oil and 1 tablespoon for sauteing prosciutto)
1/2 cup fresh basil, chopped
1 bottle Sutter Home Cabernet
3 tablespoons Karo with brown sugar corn syrup
1 teaspoon freshly ground pepper
3 large vine ripened tomatoes
2 1/2 lbs freshly ground chuck (80/20)
6 tablespoons (about 4 ounces) good quality, finely shredded, not grated, parmesan cheese
6 ounces thinly sliced prosciutto, roughly chopped into large pieces 3 large shallots, julienned
6 ciabiatta rolls, split
vegetable oil for brushing grill rack
6 ounces fresh mozarella cheese, Buffalo mozzarella is best!, cut into 24 even slices
3 cups Butter or Bibb lettuce, shredded

Instructions

Preheat gas grill to medium (about 300 degrees) To prepare Roasted Garlic and Fresh Herb Olive Oil: place peeled garlic, 1 teaspoon kosher salt and 1/2 cup Colavita olive oil in a small, heavy bottom, fire-proof baking dish. Cover tightly with aluminum foil. Place dish on top rack of gas grill. Cover grill and let garlic roast 30 – 45 minutes or until soft like butter. Remove from heat and transfer mixture to a medium sized bowl. With the back of a fork, mash garlic until a slightly chunky paste forms. Whisk in remaining 1/4 cup Colavita olive oil and 1/2 cup chopped fresh basil. Set aside. Turn gas grill to high (400-500 degrees) To prepare Cabernet Marinade: pour 1 bottle Sutter Home Cabernet into large-bottom, fire-proof skillet or pan. Carefully place skillet or pan on hottest part of grill. Close grill cover and simmer wine until reduced to 1 1/2 cups – approximately 20-30 minutes. Pour reduced wine into a large bowl and whisk in 1/2 cup Roasted Garlic and Fresh Herb Olive oil, 3 tablespoons Karo with brown sugar, 2 tablespoons kosher salt and 1 teaspoon freshly ground pepper. Measure 2 tablespoons marinade into a small bowl for later use in burgers. Leave remaining marinade in large bowl for later use in Cabernet tomatoes. Set both bowls aside. To prepare Cabernet Tomatoes: core tomatoes and place them on hottest part of grill for approximately 1 minute on each side or just until skin can easily be removed. Remove tomatoes from grill. When cool enough to handle, remove skins and slice tomatoes 1/2 inch thick. Place tomatoes in large bowl containing Cabernet marinade and gently toss to coat each tomato. Cover and place in cooler or refrigerate approximately 1 hour. To prepare Parmesan Burgers: In a large bowl, gently mix together 2 1/2 lbs. ground chuck, 1 tablespoon Roasted Garlic and Fresh Herb Olive Oil, 2 tablespoons reserved Cabernet Marinade, 2 teaspoons kosher salt and 6 tablespoons shredded parmesan. Be careful not to overmix. Form ground beef mixture into 6 equal patties shaped to fit ciabiatta rolls. Place burgers on platter, cover with plastic wrap and place in cooler or refrigerate approximately 30-45 minutes. In medium size fire-proof skillet with 1 tablespoon Colavita olive oil, saute prosciutto. Just as prosciutto begins to crisp, add shallots. Continue to saute until prosciutto is crispy and shallots are soft. Set aside. Using remaining 1/2 cup Roasted Garlic and Fresh Herb Olive Oil, generously brush inside of ciabiatta rolls. Set rolls aside. Note: you may not use all of the Roasted Garlic and Fresh Herb Olive Oil. Grill should still be 400-500 degrees. When grill is ready, brush grill rack with vegetable oil. Place burgers on 1/2 of grill, cover and cook until they are ready to be flipped – approximately 5-7 minutes for medium. Immediately after burgers are flipped, top each one with 1/6th of prosciutto mixture, 2 slices fresh mozzarella and 1/6th of Cabernet Tomatoes. Continue cooking burgers to desired doneness. While burgers finish cooking, place ciabiatta rolls, cut side down, on clean side of grill rack. Grill rolls 1-2 minutes or until golden. Place bottoms of rolls on serving platter. Transfer tops of rolls to top rack of grill and place 2 slices of fresh mozzarella on each. Cover grill, allowing cheese to soften while burgers finish cooking – approximately 1 minute for medium. To assemble, place one burger on each roll bottom. Top with shredded lettuce. Add roll tops and serve immediately!