The Gladiator Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 cans of organic diced tomatoes in basil and garlic
2 TBSP of fresh basil-chopped
1 1/2 lbs of lean ground beef
1 lb of fresh Hot Italian sausage
20 sliced pepperoni-finely chopped
1/3 cup shredded parmesan cheese
2 tsp of dried basil
3 medium cloves of garlic-pressed
1 TBSP olive oil
1 tsp of sea salt
1/2 tsp ground pepper
8 oz. of fresh mozzerella cheese-sliced into 6 equal slices
1/4 cup vegetable oil (for grill)
1 round of rosemary olive oil bread, sliced into 6-1" slices 1/2 cup butter



To make the topping, Pour the tomatoes and the basil into a food processor. Pulse 5 times. Set aside. To make the patties, Combine the ground beef, sausage, pepperoni, parmesan cheese, basil, garlic, olive oil, sea salt and pepper into a bowl. Mix well. Form into 12 equal balls (golfball size). Flatten each ball into 1/4" patties. Place a slice of fresh mozzerella onto 6 of the patties. With the remaining patties, cover the slices of cheese. Pinch all around the pattie and re-shape and flatten slightly. When the grill is ready, brush the grill rack with vegetable oil. Place the patties around the inside of the rack, cover, and cook for 7 minutes on each side. (Don't flatten burger). While the burgers are cooking, take the 6 slices of bread, butter each side. During the last 3 minutes of burger cooking, place the bread on the outside of the grill. Grill each side of the bread for 1 1/2 munites. To assemble the burgers, place a piece of grilled bread on a plate. Place one burger on each piece of bread. Place 3 TBSP of tomato and basil topping across the length of the bread and burger. Serve.