“Under the Tuscan Bun”

Pairs well with:


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


Tuscan Mayonnaise
2/3 cup mayonnaise
1 clove garlic (minced)
1 teaspoon Colavita Tuscan Extra Virgin Olive Oil
1/2 teaspoon Colavita Balsamic Vinegar
1 tablespoon fresh minced basil
1 pound ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon Montreal Steak Seasoning
Vegetable oil for brushing grill rack
Cooking spray to prepare grill pan
8 slices of Italian bread drizzled with olive oil
4 slices of sharp cheddar cheese
4 (1/4 inch thick) tomato slices
4 thin slices of sweet onion
8 Colavita green Sicilian olives (sliced)



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 ingredients in a small bowl and mix well. Cover and refrigerate until hamburgers are assembled. Make the patties by combining the sirloin, Worcestershire sauce, garlic salt and Montreal Steak Seasoning. Divide mixture into four equal parts. Form into patties approximately the size of a slice of Italian bread. Mix well, but avoid over handling the meat as it will toughen. When the grill is ready, brush the grill rack with vegetable oil to prevent sticking. Place the patties on the rack. Cover and cook, turning once, to personal preference ((5-7 minutes on each side for medium). During the last minute of cooking, place a slice of cheddar cheese on each patty. Remove from heat. Place grill pan, prepared with cooking spray, on the grill. Set 4 pieces of Italian bread on the pan, olive oil side to pan surface. Top each bread slice with a patty, a slice of tomato and sweet onion. Divide olives slices evenly on top of each patty. Spread mayonnaise mixture on plain side (without olive oil) of the remaining 4 slices of Italian bread. Place mayonnaise side down on patty. Toast bread, turning once, pannini-style, until golden brown on both sides. Slice each hamburger in half to serve.