Sant’ Elia Beef Burger with Caper Mayo, Olive Salsa, and Fried Provolone

Pairs well with:


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


6oz. sweet Italian sausage
1 tablespoon drained and rinsed capers
3/4 cup mayonnaise
1 cooked egg yolk, crumbled
1/3 cup garlic stuffed olives, drained, plus 2 extra garlic cloves from other olives
1/4 cup Kalamata olives, pitted and drained
1/3 cup chopped grape tomatoes
1/8, plus, 1/2 teaspoon White pepper
1/2 tablespoon Colavita Extra Fruity Olive Oil
6 thick (1/8 to 1/4 inch) round slices of provolone cheese
1/4 cup all purpose unbleached flour
1/3 cup double strength tomato paste
1/4 cup Worcestershire sauce
1/2 tablespoon anchovy paste
2 lbs. freshly ground skirt/chuck blend or all chuck from butcher
1 teaspoon dried Herbs de Provence
2 teaspoons kosher salt
6 nice bakery buns, focaccia type if available
3 tablespoons melted sweet butter
1 teaspoon finely chopped fresh rosemary
1 & 3/4 cups peanut oil for frying
3 cups roughly chopped romaine lettuce


Crumble and sauté sausage in large heavy grill proof skillet over a medium flame until half cooked. Save 1 tablespoon of the fat, and leave 1 tablespoon fat in skillet. Cool sausage.
Chop capers and stir into a small bowl with the mayo and egg yolk, chill. Chop olives and tomatoes, toss in small bowl with 1/8 teaspoon white pepper and olive oil, cover. Allow cheese to rest a room temperature for 30 minutes, then sprinkle both sides with flour and use palms to press in. Cover and chill for at least 30 minutes. In small bowl mix tomato paste, Worcestershire sauce, and anchovy paste, set aside. Finely mince the 2 extra garlic cloves from the olives.
Meanwhile in a large bowl, gently separate beef with fork and add the garlic, sausage, 1 tablespoon fat, Herbs de Provence, 1/2 teaspoon white pepper and 2 teaspoons salt. Gently form into 6 equal patties. Split buns and brush with melted butter, sprinkle with rosemary, cover. Heat the skillet with the fat over high grill heat, sear patties in batches for 1 minute on each side. Finish cooking on grill over medium/high heat until medium to medium rare, about 8-10 minutes, basting with anchovy sauce and turning as required. Keep warm. Grill buns until toasted, Keep warm.
Scrape skillet, and pour in peanut oil, heat over high heat. Brown cheese on each side, two at the time, drain. While oil heats assemble burgers: Spread both sides of bun with mayo, arrange lettuce on bottom bun. Have olive salsa and top bun ready. Place hot cheese on burger , place burger on lettuce and top with salsa and bun. Serving of 6.