Six Cheese Italian Burgers with Caesar Zucchini Slaw & Cherry Tomato Relish

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


3 pounds ground beef, chuck
1/4 cup good olive oil
1/4 cup ketchup
2 tablespoons worcestershire sauce
1 tablespoon minced garlic
1 teaspoon each salt and pepper
1 cup Sargento shredded 6-cheese Italian
6 large basil leaves, chiffonade
Caesar Zucchini Slaw:
2 small garlic cloves
1/2 cup mayonnaise
4 anchovies, oil packed, drained
1 tablespoon capers, drained
3 tablespoons lemon juice
1 teaspoon dijon mustard
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon each salt and freshly ground pepper
4 medium green zucchini, skin on, coarsely grated, no seeds, patted dry with a paper towel
1 teaspoon sugar
Cherry Tomato Relish:
1 pint cherry tomatoes
1/4 cup fresh italian parsley, stems removed
1 teaspoon balsamic vinegar
1/2 teaspoon each salt and freshly ground pepper
Balsamic Ketchup
1 cup tomato ketchup
2 tablespoons balsamic vinegar
8 ounces fresh mozzarella ball, cut into 6 slices
6 soft kaiser rolls with sesame seeds


1. MAKE THE BURGERS: In a large mixing bowl gently combine the first 6 ingredients. On a large platter gently form 12 balls. To form each burger; gently flatten a ball into a disk. Add 2 tablespoons of shredded cheese and a few slices of chiffonade basil in the middle. Gently flatten another ball into a disk and place over the top. Pinch closed all around and then gently from into a patty. Repeat with the remaining balls, shredded cheese and basil. Cover loosely with plastic wrap and refrigerate.
2. MAKE THE CAESAR ZUCCHINI SLAW: To the bowl of a food processor, add the 2 garlic cloves. Pulse a few times until finely minced. Add the mayonnaise, anchovies, capers, lemon juice, dijon mustard, Parmigiano-Reggiano cheese and salt and pepper. Process until smooth. Refrigerate until ready to use. In a large bowl add the grated zucchini, Caesar sauce and sugar. Gently fold together. Cover with plastic and refrigerate until ready to use. Drain excess liquid before adding to the burgers.
3. MAKE THE CHERRY TOMATO RELISH: To the bowl of a food processor, add the cherry tomatoes, parsley, balsamic vinegar and salt and pepper. Pulse just until coarsely ground. Cover with plastic and set aside at room temperature until ready to use. Drain excess liquid before adding to the burgers.
4. MAKE THE BALSAMIC KETCHUP: In a medium mixing bowl, whisk together the ketchup and balsamic vinegar. Separate into 2 bowls; one for cooking, one for serving. Cover with plastic and set aside at room temperature until ready to use.
5. GRILL THE BURGERS: Remove the burgers from the refrigerator. Heat the grill to high heat and then lower to medium-high heat (about 450-500 degrees) Spray the grates with Weber non-stick grill spray so the burgers don’t stick. Add the burgers in 2 rows. Brush the tops with balsamic ketchup. Cover the grill. Grill about 7 minutes per side; turn only once. Turn and brush with more balsamic ketchup. The burgers should be medium rare when done. Place a slice of fresh mozzarella on top of each burger, close the lid and grill for 1 minute or just until slightly melted. Remove to a platter and tent loosely with foil. Cut each roll in half and grill just until lightly toasted. Watch carefully as they burn fast; when the last buns go on the first should come off.
6. PUT IT ALL TOGETHER: Have a large serving platter ready. Remove the zucchini slaw from the refrigerator and let sit at room temperature for 10 minutes; drain excess liquid. Remove excess liquid from the tomato relish, and add about 1/4 cup to the bottom of each roll. Add a cooked burger. Add about 1/2 cup slaw on top. Paste a tablespoon balsamic ketchup on the top of each roll; place on top of the slaw. Serve immediately with more balsamic ketchup at the table.