Tuscany Temptation Burgers

Pairs well with:


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


Gorgonzola Mayo:
1 cup mayonnaise
1/2 cup gorgonzola cheese
1 jar roasted red peppers, drained
½ cup fresh basil
Burgers: 2 lbs ground chuck
3 Tbs chopped fresh Italian parsley
3 cloves chopped garlic
2 Tbs mayonnaise
2 sundried tomatoes, chopped
½ cup fresh grated parmesan cheese
½ cup Sutter Home White Merlot
2 tsp kosher salt
Grape seed oil, for brushing grill
2 cups watercress
12 slices proscuitto ham
12 thin slices of Roma tomato
6 Ciabatta rolls, split



Directions: Preheat grill to medium-high heat, around 350-400 degrees. To make the gorgonzola mayo, combine the mayonnaise, gorgonzola cheese, roasted red peppers, and basil in a food processor and process until smooth. Transfer mixture to a small bowl. Cover the bowl and refrigerate until serving. To make the burgers, combine the ground chuck, parsley, garlic, mayonnaise, sundried tomatoes, parmesan cheese, wine and salt in a large bowl. Careful not to over handle the mixture, mix well to combine. Divide the mixture into 6 equal portions and form into patties. Carefully wipe the grill rack with the oil. Place burgers on the grill rack, cover and grill until bottom is seared but not burned, about 4-5 minutes. Turn burgers and continue grilling another 5 minutes for a medium burger or 6-7 minutes for a medium well done burger. Place sliced rolls on the coolest section of the grill to gently toast. Remove the rolls when golden brown. Turn off grill. To assemble the burgers, spread the toasted rolls with the gorgonzola mayo. Divide the watercress evenly on the bottom halves of the rolls. Place the burger on the watercress bed on the bottom half of the roll. Top the burger with 2 slices of proscuitto ham and 2 slices of Roma tomato. Cover with the roll top and serve. Makes 6 Tuscany Temptation Burgers