Tuscany Bugers

Pairs well with:


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


2 lbs of ground round (15-20% fat)
2 Tbsp red pepper flakes
1 Tbsp of garlic powder
1 Tbsp of onion powder
1 tsp of ground black pepper
2 Tbsp of kosher salt
2 Tbsp of dried basil
2 Tbsp herbs de Provence
6 slices of good quality mozzarella
2 Tbsp of olive oil
5 cloves of garlic diced
1/4 cup yellow onion diced
1 large red pepper diced
2 -14.5 oz cans of diced tomatoes
1 cup of Sutter Home Cabernet Sauvignon
1 cup of sliced baby bella mushrooms
2 Tbsp of balsamic vinegar
6 Focaccia buns



Season the ground round with 1 tbsp of red pepper flakes, 1 tbsp of onion and garlic powder, 1 tsp of black pepper, 1 tbsp of salt, 1 tbsp of basil, 1 tbsp of herbs de Provence. Mix together gently and form into 6 even balls. Make indent into the middle of the burger ball and add a mozzarella slice and close over and form into a patty. Place on pan and refrigerate until ready to grill.

Make up the marinara sauce in large sauce pan on side burner of grill if you have one, otherwise place pan on med heat directly on grill. Add 2 tbsp of olive oil, 5 cloves of garlic, 1/4 cup of diced onion, diced red bell pepper and sauté until soft, about 5 minutes. Add diced tomatoes, remaining herbs, spices, wine, mushrooms and balsamic vinegar. Bring to a slight boil and reduce heat to low. Cook for 1 hour.

When the marinara is done remove burgers from the refrigerator. Heat grill to med-high and cook burgers 5-7 minutes per side until firm to touch or internal temp is 160 degrees. Place on the sliced Focaccia buns and top with the marinara sauce.