The Vesuvius Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Oil to grill rack.
Five Pounds of ground beef.
1 teaspoon salt.
2 teaspoons black pepper.
Half cup balsamic vinegar.
10 oz. chopped pepperoncinis.
3 cloves garlic (diced).
1 heaping tablespoon of Steak seasoning.
12 slices prosciutto ham.
1 bottle sun dried tomatoes in it's own juices
1 Half cup of mayo.
1 teaspoon oregano.
1 quarter cup of diced Kalamata olives.
6 ciabatta rolls (toasted on the grill).
6 slices of Provolone cheese.
2 tablespoons of horseradish.
4 tablespoons of yellow mustard.



Place ground beef in large bowl with salt, pepper, vinegar, pepperoncinis, garlic and Montreal steak seasoning. Mix thoroughly and let sit for 15 minutes. After 15 minutes make six patties, place on grill and cook until thoroughly done. Cook prosciutto in pan on the side, on the grill. Pour juice (only the juice) from sun dried tomato bottle and mix with mayonnaise, oregano and diced olives. Spread this mixture on both sides of rolls. When burgers are done place them on rolls. Top burgers with prosciutto and the sun dried tomatoes and provolone. Mix horseradish and mustard and spread this on top of the provolone. Place top ciabatta roll on burger and this baby is ready to eat.