Wise Guy Burgers With Fire Roasted Cubanelle Peppers, Amoglio Sauce and Crispy Potatoes

Pairs well with:


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


Oil to Brush on Grill Rack
Amoglio Sauce":
15 roma tomatoes, seeded and cores cut out
3/4 cup Colavita extra virgin olive oil
½ teaspoon red pepper flakes
15 cloves of garlic, roughly chopped
1 ½ cups basil leaves, torn
2 teaspoons salt
1/2 teaspoon freshly cracked pepper
Fire Roasted Cubanelle Peppers:
6 cubanelle peppers
Burger Patties:
2 pounds ground chuck
2 Tablespoons Sutter Home Zinfandel
¼ cup chopped Italian parsley
2 teaspoons salt
½ teaspoon freshly cracked pepper
2 heaping Tablespoons grated romano cheese
2 eggs
2 Tablespoons water
1/2 cup grated romano cheese
1 cup Italian style bread crumbs
6 ciabatta rolls, split
1/2 Bag Salt and Pepper flavored Kettle Chips, crushed



Directions Preheat a gas grill to high. Brush grill rack with oil to prevent food from sticking. Place tomatoes on grill and turn occasionally until skin is shriveled and brown. Take tomatoes off grill when done; put in a large bowl and cover with plastic wrap for about 10 minutes. Peel the skins off of the tomatoes. Coarsely chop tomatoes and place them in a medium sized bowl and set aside. Place oil and red pepper flakes in a small saucepan on grill. Cook oil until bubbling softly for about 3-4 minutes to infuse oil. If oil gets too hot, take it off grill for a minute or two to cool and then continue. Add garlic to oil and cook for about 3-4 minutes longer. Remove pan from grill and cool approximately 10 minutes. When oil has cooled about 10 minutes or so, add it to the bowl of tomatoes. Mix in the basil, salt and pepper. Stir. Set in freezer to cool quickly. Place cubanelle peppers on the grill. When brown/black on all sides, remove peppers, place in a large bowl covered with plastic wrap and let them sit about 10 minutes. Then, cut off the top of the peppers, slice them in half length-wise to open pepper and remove the skins and seeds. Set peppers aside. Turn grill temperature down to medium-high and re-oil grill rack, if needed. To make patties, combine ground chuck, zinfandel, parsley, salt, pepper and 2 Tablespoons romano cheese. Handling the meat as little as possible so as not to compact it, mix well. Form into 6 patties of equal size to fit the ciabatta rolls. Crack eggs into a shallow dish. Add water and beat gently. Put the rest of the romano cheese and breadcrumbs into another shallow dish. Place each patty in the eggs to coat on both sides and then in cheese/breadcrumb mixture to coat, covering both sides of the patty well. Place patties on grill rack. Cook for 3-4 minutes. Flip patties and cook 3-4 minutes longer for medium rare or until cooked to preferred doneness. In the last few minutes of cooking patties, place open ciabattas on top rack to toast, split side down. Remove when lightly toasted. Remove patties from grill. To assemble burgers, place a burger on each roll bottom, followed by a handful of crushed Kettle Chips. Place 2 roasted pepper halves in an “X” shape over chips to hold them on the burger. Then, spread a generous amount of amoglio sauce on roll top. Close sandwich and serve. Makes 6 servings.