Scarlett Punttaesca Burgers with Parmesan Crisps on Italian Buns

Pairs well with:


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


2 lbs. ground sirloin 15% fat
1 can 28 oz. plum tomatoes
3 TBS. Colavita Olive Oil
2 cloves garlic finely minced
1 large onion finely chopped
1/3 cup oil-cured black olives, pitted and finely chopped
1/2 Sutter Home Merlot Wine
2 TBS. capers
3 anchovy fillets rinsed and finely chopped
1 TBS. fresh rosemary, finely chopped
1/4 cup parsley flat leaf chopped
1 tsp. season salt
2 cups good freshly grated parmesan cheese grated
6 Italian Hamburger buns
6 large leaves of red leaf lettuce



Drain tomatoes& coarsely chop. Heat 1-1/2 TBS. of Colavita olive oil in large cast iron skillet over medium to high heated grill, add garlic and cook 1 minute. Add onions and cook until transparent. Add tomatoes, olives, wine, capers, anchovies, rosemary and parsley and cook. Stir often until tomato consistancy is slightly liquid. Set aside and let cool 1/2 hour. In a large bowl, add ground meat and one half of the tomato mixture. Mix thoroughly with hands until mixtures are both combined. Shape into six patties. I use a burger press for even constancy and thickness. Set aside. Make sure grill is on med. high. Use a large flat grill (like for pancakes) and bbq protected and place on grill. Divide parmesan cheese into 6 large patties and grill until golden brown and crsipy. Set aside and remove flat grill piece. Take patties and grill until done at 160 degrees flipping only once covered with grill lid. Take remaining olive oil and brush each bun with oil. Brown on top grill above the patties until golden. To assemble: Take bottom bun add meat patty, use the remaining tomato mixture and place a small amount on each patty. Top with parmesan crisps, lettuce and top of bun.