THE CRAVING a.k.a. The "Oh preferred expletive I’m pregnant burger!"

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


8 oz cream cheese, brought to room temperature
6.75 oz Spanish Olives stuffed with Pimentos, coarsely chopped
¼ cup Balsamic Vinegar
1 ½ Tablespoons Tabasco Sauce
1 teaspoon fresh cracked black pepper

2 lbs 90/10 ground beef sirloin
2/3 C sundried tomato bruschetta topping, your favorite brand
2 Tablespoons Worcestershire Sauce

Cooking Spray
6 Italian Ciabatta bread rolls
6 Tablespoons room temperature butter
1 Tablespoon Garlic Powder
12 large leaves of basil, finely chopped
12 pieces very thinly sliced Pastrami
1 Large Vine-ripened tomato, thinly sliced into 6 slices



In a large bowl combine cream cheese, olives with pimentos, Balsamic Vinegar, Tabasco and black pepper. Mix well and set aside.

Combine the sirloin, sundried tomato bruschetta and Worcestershire Sauce in a small bowl. Then form into 6 – 1/3 lb burgers. Make sure to pack the meat into tight patties. Heat grill to high heat and spray with cooking spray then place burgers on grill and for 5-7 minutes. Then spray tops of patties and flip, cooking another 5-7 minutes before removing from grill. You can cook these burger to medium-well or well and they will stay moist.

Cut Ciabatta Rolls in half, spread butter on each side and sprinkle evenly with garlic powder. Place on grill as burgers are finishing and slightly toast before removing from grill.

Take the bottom of a ciabatta roll and generously spread sauce. Then place an even amount of the chopped basil on top. Top with two slices of Pastrami and then the cooked burger. Place a slice of tomato on top of the burger and then generously sauce the ciabatta roll top, placing sauce side down on the tomato. Repeat with remaining five burgers. It is best to cut these burgers in half to serve. It makes them far more manageable