“Summer Garlic Sizzle Burgers”

Pairs well with:


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


Summer Garlic Sizzle Burgers
2 lbs of Fresh Ground Beef 85-87% Lean
1/2 Cup of Asiago Belgioioso Shredded Cheese
1/2 Cup of Imported Locatelli Romano Shredded Cheese
1/3 lb Fresh Peeled and Halved Garlic Cloves (Makes about a 1/4 Cup)
1/2 tsb of Sea Salt
1/3 tsp of Black Pure Ground Pepper
4 tsps of Colavita Extra Virgin Olive Oil
3 tsps of Colavite Balsamic Vinegar of Modena
2 Tsps of Grey Poupon Mustard
1 Raw Egg
6 Ciabatta Rolls about (4" Square)
1 Head of Romaine Lettuce
2 Vine Ripened Tomatoes
1 Large Purple Onion
2 Large Avacado's
1 can of Pam Extra Virgin Olive Oil Cooking Spray for Grill



"Step by Step" "Summer Garlic Sizzle Burgers" Preheat Weber Gas Grill Skyline Series to about 300-350 degrees. Place fresh peeled and halved garlic Cloves in an ovenproof skillet or pan with 1 tablespoon of Colavita Extra Virgin Olive Oil and place on Grill until garlic is soft and golden brown, shaking pan occasionally for about 15 minutes. Set aside to cool. Turn Off Grill for now… In a large bowl place fresh 2 lbs. of Ground Hamburger 85-87% lean. Add 1/2 cup of Shredded Asiago and 1/2 cup of Locatelli Shredded Romano to the hamburger. Take the roasted garlic and mash all with a fork until pasty and add to bowl. Sprinkle 1/2 tsp of Sea Salt and 1/4 tsp of Pure Ground Black Pepper over the mixture. Add 4 Tsps of Colavita Extra Virgin Olive Oil to bowl. Add 3 Tsps of Colavita Balsamic Vinegar of Modena over the mixture. Finally add 2 Tsp of Grey Poupon Mustard and 1 Raw Egg to the bowl. Mix by finger tips or fork until all together or incorporated. Let stand for about 5 minutes. Now from the mixture form 6 even uniform burger patties and place on plate near the grill. Now thinly slice 6 Pieces of Purple Onion and thinly slice 6 pieces of Vine Ripened Tomatoes, then cut in halve your avocados and place on the side, removing and discarding the stone. Take your cleaned and rinsed Romaine Lettuce and form 6 pieces to the same size of your 6 Ciabatta rolls. Before Preheating your grill spray lightly the entire grill with Pam Extra Virgin Olive Oil Cooking Spray. (Remember Spray Lightly) Now Pre Heat your Weber Grill to 450-500 degrees. Take your 6 Ciabatta Rolls and cut them into halves and Place on Grill and Lightly Toast them. They will toast quickly at this temperature so watch them closely. Remove toasted buns and place on a plate and cover with foil to keep fresh. Now take your six patties and place on your 450 to 500 degree Weber grill for about 7 – 10 Minutes or until cooked Medium Rare or Medium. Flipping burgers constantly will keep them from overcooking and press down lightly each time you flip with spatula to see if they are still oozing juices. Burgers are done when juices flowing are not oozing red any longer. Then place burgers on a plate to be placed on your toasted buns. Take a plate and place the bottom of the toasted Ciabatta Roll and place your burger on the roll and then place your sized piece of romaine to the burger and then add a thinly sliced piece of vine ripened tomato to the roll and then add a thinly sliced piece of Purple Onion to the top and finally top all with a small scoop of Avocado and then place the top of the roll on all and serve. Enjoy!