Scallopini Vino Burgers on Garlic Toast

Pairs well with:


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


2 T Colavita Extra Virgin Olive Oil
2 Cubanelle (Italian frying) peppers, cored and seeded, sliced thin 1 medium yellow onion, peeled and sliced thin
2 cups Colavita Marinara Sauce
1/4 cup Sutter Home Zinfandel
1-1/2 lbs. ground veal
2 T chopped black olives
1 t salt vegetable oil for brushing grill rack
4 T butter, softened
1 T finely chopped fresh garlic
6 hamburger buns, split horizontally
6 T freshly grated parmesan cheese



Preheat a gas grill to medium high. In a fireproof skillet on the grill, heat the olive oil and add the sliced peppers and onions. Fry, stirring, until softened. Add the marinara sauce and zinfandel. Stir until well combined and keep skillet on grill. Mixture will thicken slightly as it cooks. Combine veal, olives and salt. Mix lightly just until incorporated. Form meat mixture into six patties to fit the buns. Brush grill rack with oil. Grill patties about 4 to 5 minutes per side. While patties are cooking, mix the butter and garlic together. Spread mixture on cut sides of the buns. Grill buns, cut side down, until ligtly toasted, about 1 minute. To assemble burgers, place one patty on each toasted bun bottom. Top each patty with some of the sauce. Sprinkle a tablespoon of cheese on top. Add the bun tops and serve.