Roma Burger with Tomato Pesto

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Jar of sun dried tomatoes packed in olive oil
3 cloves garlic plus 1 minced clove
1/3 cup walnuts
2/3 cup packed basil leaves
1 cup mayonnaise
1/2 avocado mashed
1 teaspoon lime juice
3/4 teaspoon ground coriander
2 pounds freshly ground sirloin
1/4 cup grated onion
2/3 cup chopped imported proscuitto
2 1/4 inch slices imported provolone cheese diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Canola oil for brushing on grill
6 Kaiser rolls split
6 romaine lettuce leaves



Put 2/3 cup drained sun dried tomatoes, 3 garlic cloves, walnuts, basil and 2 tablespoon olive oil from jar of tomatoes in food processer and process until smooth. Put in small bowl and reserve. Preheat gas grill for direct cooking. In small bowl mix together mayonnaise, avocado, lime juice and coriander. Refrigerate until ready to use. In mixing bowl combine minced clove garlic, sirloin, onion, proscuitto, provolone, salt and pepper. Form into 6 patties to fit Kaiser rolls. Brush grill with oil and cook patties over direct heat 4 to 5 minutes per side or to desired doneness. During the last two minutes of cooking place buns cut side down until lightly toasted. To assemble, spread avocado mayonnaise on cut sides of rolls. To assemble burgers, starting with bottom half by adding lettuce, the pattie, the pesto and then the top of the roll. Makes 6 burgers.