Truffled Tuscan-Style Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Basil Mayonnaise:
2 tablespoons minced fresh basil
2 teaspoons superfine sugar
1 tablespoon Colavita Extra Virgin olive oil
2/3 cup mayonnaise
Truffled Beef Patties:
2 pounds ground chuck
2 small black Truffles, minced
2 tablespoons minced fresh rosemary leaves
2 tablespoons minced fresh oregano
2 cloves of garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper 
Vegetable oil, for brushing on the grill rack
6 Ciabatta rolls, split
6 Romaine lettuce leaves
12 very thin slices Pecorino Romano cheese
6 slices proscuito



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine the basil and sugar in a small bowl and mix well. Next, incorporate the olive oil, and mix well. Transfer the basil mixture to a larger bowl, and fold in the mayonnaise. Cover and refrigerate until serving. To make the patties, combine the beef, truffles, rosemary, oregano, garlic, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable 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 preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the basil mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, 2 slices of pecorino romano cheese, and one slice of proscuito. Add the roll tops and serve. Makes 6 burgers