Super Soppressata Burger

Pairs well with:

Cabernet Sauvignon

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

When we lived in NY and were first dating, my husband used to take me to an adorable little wine bar.They served a fantastic crostini topped with salami, cheese and honey. I loved it so much I turned it into a burger!


2 lbs 85% ground beef

1/2 cup minced spicy soppressata (it’s easiest to use deli sliced, less chopping to do!)

1 tbsp minced garlic

1/4 tsp red pepper flakes

1/2 tsp salt

6 1/2-inch thick slices of firm but ripe pear

1 cup crumbled Gorgonzola cheese

1/4 cup mayonnaise

6 ciabatta rolls, split

3 tbsp honey


Using your hands, mix together the beef, soppressata, garlic, pepper flakes, and salt. Form into 6 patties, and make a small dent in the top of each one.

Preheat the gas grill to medium high and grease the grates. Grill the burgers to desired doneness, taking care not to overcook (about 160 degrees on a meat thermometer is ideal). In the last minute of cooking, carefully pile a bit of the cheese on each burger and allow to melt slightly.

Meanwhile, carefully grill the pear slices, about 1 minute on each side. Toast the rolls on the grill.

To serve, place a burger in each roll, spread each roll with a bit of mayonaisse, and drizzle with honey.