“The Italian Job” Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Pesto Mayonnaise:
1/2 cup Mayonnaise
1/4 cup of propared basil pesto
1-1/2pounds ground sirloin
1/2 pound hot Italian sausage
2 bulbs roasted garlic
1/4 cup Sutter Home Zinfandel Wine
12 finely diced sun dried tomatoes packed in olive oil
1/2 cup fresh grated parmesan cheese
2 teaspoons red pepper flakes
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
Vegetable oil for brushing the grill rack
6 onion rolls, split dijon mustard
6 slices of Provolone cheese
30 fresh basil leaves
6(1/4-inch-thick) large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make the roasted garlic, cut the top quarter off of 2 garlic bulbs and place on a sheet of aluminum foil large enough to wrap both bulbs. Drizzle on tablespoon of the oil from the sun dried tomatoes over the top of each of the bulbs and sprinkle with kosher salt and fresh ground pepper. Seal completely in the foil and place on the grill. roast for about 45 miuutes, or until the cloves are very soft. Remove from the grill and let the garlic cool completely in the foil pouch. To make the pesto mayonnaise, combine the mayonnaise with the prepared basil pesto in a bowl. Mix well to combine. Cover with plastic wrap and refrigerate until ready to use. To make the patties, combine the ground sirloin with the spicy Italian sausage, squeeze in the roasted garlic,add wine, sun dried tomatoes, parmesan cheese, red pepper flakes, salt and pepper in a large bowl..Handling the meat as little as possible to avoide compacting it, mix very well. Divide the mixture into 6 equal portions and form portions into patties to fit the onion rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until browned on the bottoms, about 5-6 miuntes. Turn the patties and continue grilling until done about 4-5 minutes. Top with the provolone cheese during the last minute. At this time split your onion rolls and put the cut side down on the grill rack to toast lightly. To assemble the burgers, place a generous amount of dijon mustard on the roll bottoms, top with the burger, 5 basil leaves and a slice of tomatoe. On the roll tops, spread a generous portion of the pesto mayonnaise, add the roll tops and serve. Makes 6 burgers