The Ma’s Carpone Burger

Pairs well with:


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

I grew up in Rhode Island wich is known for its Italian cooking and traditions and also for its fine seafood.My roots are also half Italian (other half Swedish) and I was brought up around a lot of Italian foods. I learned most of my cooking skills from my Dad and Grandmother on my Italian side. When thinking about a recipe for the contest I new that I would have make the burger with an Italian theme because the seafood just wasn’t going to work. The many aspects of this burger just meld together so well and I hope you enjoy it as mush as my family and friends do.


36 oz. ground beef (80/20)
1/2 cup Sutter Home Zinfandel wine
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder

Roasted Garlic:
1 head of garlic
1 tablespoon olive oil

Grilled Onions:
6 slices Vidalia Onions (1/4 inch thick)
1/3 cup balsamic vinegar
1 tablespoon olive oil
1/8 tsp salt
1/8 tsp ground black pepper

Sautéed Mushrooms:
1 10 oz. pkg sliced baby porta bella mushrooms
1 Tablespoon olive oil
1 Tablespoon butter
1 clove roasted garlic, mashed
¼ tsp salt
¼ tsp pepper

Garlic Mayo:
1 cup mayo
2 cloves roasted garlic

1 – 8 oz tub mascarpone cheese

1- 7 oz jar sliced roasted red peppers

6 – Ciabatta Rolls (4 oz. each)
2 Tablespoons olive oil


Preheat grill to medium-high (350 F – 375 F)

Mix ground beef with red wine, salt & pepper and let sit in refrigerator for 1/2 hour.

Cut head of garlic in half and coat with olive oil, wrap in foil and place in grill with closed cover for ½ hour.

Marinate onions with balsamic vinegar, olive oil, salt and pepper and let marinate at least ½ hour.

Heat a 10″ skillet (safe on open flame) on grill with olive oil and butter. Add mushrooms, sauté for 10 – 15 minutes or until tender. Add salt, pepper and clove of garlic, mix well. Let cool for 5 minutes.

Mash two cloves of the roasted garlic and mix with mayo, refrigerate.

Place onions on grill and cook for 6 min on each side. Remove from grill.

Divide meat into 12 equal patties about 4″ diameter. Spread 1 tablespoon cheese on each patty, leaving a ¼ inch edge. Divide mushrooms into 6 equal portions and place one portion in the center of 6 of the burgers. Sandwich the two patties together, making sure all edges are sealed so not to lose the cheese inside. Grill for 5 – 7 minutes on each side.

Cut rolls in ½ and brush olive oil on each half. Place on grill until golden brown. Put bottom half of rolls on plate, grilled side up.

Place grilled onion slice on bottom half of roll, then place burger. Divide roasted peppers into 6 equal portions and place 1 portion on the top of each burger. Spread 1 Tablespoon of mayo on grilled side of top half of bun and place on top of burger. Then Enjoy!