Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This flavorful elegant beef burger was inspired by my love of Crostinis.My burger has the slightly salty and slightly tangy taste with a hint of a earthy taste in every bite. The earthy taste come from the Truffles which elevates my burger. Enjoy



Herb Goat Cheese

8 ounces Goat cheese
2 ounces cream cheese, room temperature, soften
2 Tablespoons Sutter Home Sauvignon Blanc
2 Tablespoons heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 Tablespoon basil leaves, chopped
2 garlic clove, minced
1 teaspoon lemon zest

Lemon Garlic Truffle Mayonnaise:

1 1/4 cups Mayonnaise
1/4 cup heavy cream
2 Tablespoons sour cream
1 Tablespoon Truffle oil
2 garlic cloves, minced
3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper


2 pounds ground chuck, 80/20
1/4 cup Sutter Home Sauvignon Blanc
1/3 cup shallots, minced
1/2 cup fresh parsley, chopped
1 Tablespoon Dijon mustard
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and Crostinis.

Artisan-style French bread, 12 slices 1/2 inch thick
3 garlic cloves, for rubbing the toasted Crostinis

12 slices Prosciutto, thinly sliced, (each slice loosely rolled and cut to fit the size of the crostinis)

Black Truffles, medium size, 24 quality thin (shaved) slices

12 large fresh basil leaves, (To be used on top of the crostinis.)



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

To make the Herb Goat Cheese, in a food processor add the goat cheese, cream cheese, Sauvignon Blanc, cream, salt and pepper. Pulse until smooth. Next add the basil, garlic and lemon zest and pulse until blended. Line a small loaf pan with plastic wrap and fill with the cheese mixture. Cover and chill for 1 hour or longer or until ready to use. Set aside in a refrigerator.

To make the Lemon Garlic Truffle Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, truffle oil, garlic, lemon juice, lemon zest, Dijon, honey, salt and ground pepper until smooth. Set aside in a refrigerator.

To prepare the patties, In a large bowl, place the chuck, Sauvignon Blanc, shallots, parsley, Dijon, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 12 patties, equal in size, in oval shapes to fit the Crostinis. Refrigerate until ready to grill.

To prepare the Crostinis, brush the grill rack with olive oil. Lightly brush both sides of the sliced French bread with olive oil. Grill about 2 minutes per side or until you have grill marks and toasted lightly to golden brown. Remove the Crostinis and lightly rub both sides with a garlic clove. Set aside.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 3 to 5 minutes. Turn the patties, cover and continue cooking for another 3 to 5 minutes or until cooked through. During the last 2 minutes of grilling the patties, place equal amount of the Herb Goat cheeses on top of each patty.

To assemble the Crostini sliders, slather one side of the toasted crostini with the Lemon Garlic Truffle Mayonnaise and add the patties. On top of each patty, add 2 thin slices of Black Truffles, the loosely rolled prosciutto, a small dollop of Lemon Garlic Truffle Mayonnaise, and a basil leaf in that order. Serve immediately.

Makes 12 slider crostinis