The C.A.S.H. Burger (The Choicest Antipasto Sourdough Honey Burger)

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Vegetable oil for brushing the grill rack
2 red peppers
Marinated Veggies:
1/4 cup Colavita Balsamic Vinegar
1/4 cup Colavita Extra Virgin Olive Oil
1 large vine ripened tomato
2/3 cup Colavita marinated mushrooms, drained
2/3 cup Colavita marinated artichoke hearts, drained
2/3 cup Colavita green olives, drained
2 – 16 ounces round sourdough bread
6 ounces Colavita Balsamic Vinegar in a spray bottle
6 ounces Colavita Extra Virgin Olive Oil in a spray bottle
2 pounds ground chuck
2 teaspoons lemon pepper
1 teaspoon chili powder
2 teaspoons salt
6 slices smoked mozzarella cheese
3 cups shredded romaine lettuce
1 cup Grey Poupon Honey Dijon Mustard
18 fresh basil leaves, cut into chiffonade



Directions Prepare a medium-high fire in a charcoal grill with a cover or preheat gas grill to medium-high. Brush grill rack with oil. Place red peppers on rack, cover, and grill, turning occasionally until peppers are blackened. Remove and place in brown paper bag. Set aside. To make the marinated veggies: mix 1/4 cup balsamic vinegar and 1/4 cup olive oil in a glass bowl. Cut and seed tomato, chop and add to vinegar/olive oil mixture. Rough chop marinated mushrooms, artichoke hearts and green olives. Add to tomato mixture and mix well. Refrigerate until serving. Cut sourdough bread in half vertically. Cut each half vertically again until you have four sections. Cut each section in half horizontally. Hollow out the softest part of the bread leaving about a 1/2 inch shell. Discard the removed bread. Repeat with remaining loaf of bread. On the cut or hollowed out side of the bread, spray each section liberally with balsamic vinegar. Repeat by spraying each section with olive oil. Cover bread with plastic wrap and set aside. Remove roasted red peppers from brown paper sack. Remove blackened skin from peppers. Place on cutting board and cut off top and discard. Cut in half lengthwise and scrape out seeds. Cut each pepper into fourths lengthwise. Set aside. To make the patties, put ground beef into a large bowl. Add lemon pepper, chili powder, and salt, sprinkling each seasoning well over the beef. Use two forks to mix the seasonings into the beef to avoid compacting it. Continue tossing until the seasonings are well blended. Divide mixture into 6 equal portions and form the portions into patties about one inch bigger than the sourdough bread/buns. Brush grill again with vegetable oil. Place patties on grill rack, cover, and grill until browned on the bottom, about 5-7 minutes. Turn patties. Place bread around edges of grill with the balsamic/olive oil side down. After patties have cooked an additional 3 minutes, add 1 slice of smoked mozzarella cheese to each patty, cover and continue grilling until desired doneness, about 3-4 minutes for medium. Remove bread from grill. To assemble burgers, in hollowed-out bottom part of sourdough bread/bun, place 1/2 cup shredded romaine lettuce, add a generous amount of marinated veggies, and add cheese topped beef patty. Top patty with 2 tablespoon of Honey Dijon mustard, 1 slice of roasted red pepper and 2 tablespoons chiffonade basil leaves. Cover with sourdough bread/bun top and serve.