Totally Tuscano Burger

Pairs well with:


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


For pancetta
10 slices pancetta, thinly sliced
For Patties
1 garlic clove, finely minced
1 medium onion, finely diced
1 red bell pepper, finely diced
1/2 oz anchovy paste
2 pounds ground chuck
2 tablespoons Sutter Home Zinfandel wine
3 tbl Prepared tomato sauce
1/4 ts crushed red pepper
1 1/2 ts kosher salt
1/2 ts cracked black pepper
For Zinfandel Reduction
2 Tablespoons shallots, minced
1 1/2 cups Sutter Home Zinfandel wine
1/4 ts kosher salt
1/4 ts cracked black pepper
1 cup beef stock
For Arugula 3
cups arugula washed and picked thru
1/4 ts kosher salt
Colavita Extra Virgin Olive Oil for grill
5 Olive oil ciabatta rolls
12 ounces Italian Gorgonzola at room temperature sliced into 6 equal portions



Preparation Turn on gas grill and heat to medium-high. For pancetta In non stick pan cook pancetta until crisp over medium heat. Remove from pan and drain on paper napkins and keep warm. Save render fat and split between two non stick saute pans. for patties In first pan add minced garlic, onions and red pepper and saute till tender, remove from heat add anchovy paste and mix, cool. In mixing bowl add ground beef, 2 tbl Zinfandel, tomato sauce, crushed red pepper kosher salt, cracked black pepper and cooled vegetable-anchovy mixture mix gently with rubber spatula until well mixed being gentle not to compact the meat. Form into 6 egual burgers to fit buns and refrigerate till needed. for Zinfandel reduction In second pan add minced shallots and saute over medium heat till slight browned,add Zinfandel wine and simmer till reduced by 1/2 add kosher salt ,cracked pepper and beef stock boil over medium heat till reduced by 2/3 set and thickened aside and keep warm. For arugula In pan used for vegetables add arugula and wilt over medium heat, season with salt , set aside and keep warm. To build the burgers: Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to desired tempurture about 5 minutes longer for medium. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill and grill till golden brown. Place wilted arugula on bottom of roll add burgers. Spoon 2 tbl of zinfandel reduction over burger top with gorgonzola then crispy pancetta. Finish with top bun and serve.