The Big New Yorker

Pairs well with:

Cabernet Sauvignon

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


The Big New Yorker

1 lb ground 70/30 chuck
1 lb ground 80/20 chuck
1 tsp sea salt
3 TBS minced garlic (Pre-minced garlic in the jar found in the produce section)
3 TBS dry Italian seasoning mix
2 tsp fresh ground pepper
1 large egg
½ cup mayonnaise (I prefer Helmann’s)
6 slices of deli-style mozzerella cheese (not smoked!)
6 slices procuitto
6 slices sharp provelone cheese (again, not the smoked type-Trader Joe’s has a really nice super sharp provelone-I actually just use 3 slices of this and cut them in half because they are large, semi circular slices)

Fresh Herb Butter

1 stick of super soft salted, sweet cream butter
2 TBS fresh basil, minced
1 TBS fresh oregano, minced
2 TBS minced garlic (pre-minced, in jar)

Spicy “Hot Dog” Onion Relish

3-4 TBS extra virgin olive oil (veggie or a lesser grade olive is fine, too)
1 medium large yellow or Vidalia onion, thinly sliced
1 medium large Bermuda ( red ) onion, thinly sliced
3 tsp granulated garlic powder
1 TBS dry Italian seasoning blend
½ tsp sea salt
2-3 tsp crushed red pepper flakes (adjust to taste-I prefer a spicier relish)
1-4 oz. can of tomato sauce

6 bakery club style rolls (like mini Italian Bread loaves)


To make the burgers:
Line a large cookie sheet with foil.
In a large bowl, combine the ground beef, salt, garlic, Italian seasoning, ground pepper, egg and mayo and mix well with your hands. Divide the beef mixture into 6 equal parts. Gently, take one half of each portion and pat it into a patty onto the foil lined cookie sheet. Place one slice of procuitto and one slice of mozzerella on flattened patty then cover with the other half portion of beef, making sure the procuitto and mozzerella are fully covered. Make sure there are no open “seams” around the sides of each patty. Cover with more foil and set in fridge to chill, at least
15 minutes.

Herb Butter
Smash up the stick of butter with a fork. Add garlic and herbs and mix well-set aside. (You can actually make this herb butter in advance and keep it in the fridge-just soften it before using)

Spicy Hot Dog Onion Relish
Heat oil in a flame proof saucepan over medium high heat. Add sliced onions and sauté until slightly browned, about 2-3 minutes. Add garlic powder, salt, Italian seasoning and red pepper flakes and cook for another minute. Add tomato sauce and stir well, cooking another minute. Transfer to small covered bowl and set aside.

Time to get cooking!

Heat the grill to medium high. Brush rack with a little veggie oil. Place patties on grill and cook for 5-7 minutes on each side (medium), turning once. During the last minute or two of cooking, top the burgers with the provelone and let melt. Split the rolls length-wise and heat on the top rack of the grill for the last 30 seconds to minute of cooking (not too much-the buns shouldn’t be too toasted or crunchy) When burgers are done, transfer to a platter, cover and let rest while buttering the rolls…
Brush a little of the herb butter on both top and bottom of roll (the inside cut part)-enough to coat the entire surface, but not a thick layer.
Place a burger on the buttered, bottom half of the roll, then top with a generous portion on onions (1-2 TBS ) Cover with the buttered top and enjoy!

Makes 6 burgers