Viva la Bistecca Burgers

Accolades 2005 Finalists
Serves Makes 6 burgers
Pairs well with:


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


Balsamic Tomato Vinagrette:

1 teaspoon minced garlic
1/3 cup Colavita Balsamic Vinegar
1/4 cup Colavita Puttanesca Sauce
1/4 cup Sutter Home Cabernet Sauvignon
1/4 cup Colavita Extra Virgin Olive Oil
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Artichoke Dressing:

1 (10 ounce) jar Colavita Marinated Artichokes, drained
1 cup mayonnaise
1/4 cup freshly grated (finely) Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Colavita Extra Virgin Olive Oil
1 cup diced pancetta


2 1/2 pounds ground chuck
2 1/2 teaspoons Chef Paul Prudhomme’s Blackened Steak Magic Seasoning Blend
6 garlic cloves

Vegetable oil, for brushing the grill rack
6 thin slices provolone cheese
6 ciabatta rolls, split
4 cups baby salad greens
6 tomato slices
12 fresh basil leaves



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

To make the vinaigrette, combine all of the ingredients in a bowl. Pour half of the vinaigrette into a separate bowl and set both bowls aside.

To make the artichoke dressing, chop the artichokes into 1/2-inch pieces and combine with the mayonnaise, cheese, mustard, lemon juice, and parsley in a bowl. Set aside.

Place a fireproof skillet on the grill. Heat the olive oil and add the pancetta. Fry until crisp, about 3 minutes. Remove pan from the grill, drain and discard fat, and transfer pancetta to a bowl to cool. Mix the cooled pancetta into the artichoke dressing. Set aside.

To make the patties, mix the ground beef with the seasoning blend. Form into 6 equal patties to fit the rolls. Peel the garlic cloves and cut each in half. Rub the patties on both sides with garlic and set aside.

Brush the grill rack with oil. Place the patties on the rack and cook for 3 minutes. Flip over and cook until almost done, 2 to 3 minutes more. Use the reserved vinaigrette from one bowl and brush the tops of the patties. Add the cheese slices on top of patties and cover grill until cheese is melted. Toast the buns on the grill for a few seconds. Toss the lettuce leaves with the second bowl of vinaigrette.

To assemble the burgers, spread some of the artichoke dressing on the bun bottoms and add the patties, tossed lettuce, tomato slices, basil, and more of the artichoke dressing. Add the bun tops and serve.

Serve this burger with Sutter Home Cabernet Sauvignon and enjoy an evening with friends and family. Add Italian music and enjoy the good life.