Pairs well with:


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


1 lb. tomatoes, peeled, seeded, and chopped
1and a half cup of extra virgin olive oil
2 medium sized cloves of garlic finely chopped
20 medium sized basil leaves cut into shreds or diced ¼ inch
Freshly Ground Sea Salt and Black Pepper to taste (usually about 1 teaspoon of salt and 1 tablespoon of pepper)
Vegetable oil for brushing on the grill rack
1 and a half lbs. of Ground Hot Italian (Pork) Sausage
Sliced Provolone Cheese
Six Square Ciabatta Rolls
Half cup of melted butter



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

To make the bruschetta mix, whisk together the tomatoes, olive oil, garlic, and basil. Add salt and paper to taste. Cover and put to the side. Do not refrigerate.

To make the patties, place the hot sausage in a large bowl. From the bruschetta mix take two-three tablespoons of residual olive oil and pour into the sausage mixture. Combine again. Divide the mixture into 6 equal portions and form the portions into square-shaped patties to fit the ciabatta rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover. After 5 to 7 minutes, flip and repeat. One minute before removing the patties from the grill, place the provolone cheese on top of the burgers. Brush the bottom and top portions of the ciabatta rolls with butter and place them face down on the grill to lightly toast.
To assemble the burgers, place the burgers on the bottom portion of the ciabatta rolls. On top of the melted provolone spoon a generous portion of the bruschetta mix. Place top half of roll on top and serve.
Makes 6 one half lb. (pre-cooking weight) burgers.