Summer Antipasto Burger with Balsamic Vinaigrette

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds ground chuck
1/4 cup minced onion
2 teaspoons balsamic vinaigrette
Vegetable oil, for brushing on the grill rack
6 slices fresh mozzarella cheese
6 ciabatta rolls – sliced in half horizontally
Balsamic vinaigrette, for brushing rolls and drizzling
12 slices genoa salami
6 leaves romaine lettuce
12 slices tomato



Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, in a large bowl, combine ground chuck, minced onion and vinaigrette. Handling the meat as little as possible to avoid compacting it, mix well. Shape mixture into six equal patties, approximately 1 inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. During last 3-4 minutes of grilling, top each patty with mozzarella slice. Meanwhile, brush roll halves with vinaigrette. During last 2-3 minutes of grilling, place rolls, cut side down, on outer edges of rack to toast lightly. To assemble the burgers, top each roll bottom with 2 slices of salami, a patty, a lettuce leaf and 2 tomato slices; drizzle with vinaigrette. Top with roll top. Serve. Makes 6 burgers.