You Bet Your Meatball It’s A Burger!

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1/2 C diced sweet onion (approximately 1/2 onion)
4 cloves garlic, minced
2 T olive oil
1/4 C Pinot Grigio wine
2 28-oz cans whole peeled tomatoes
Kosher salt
1 t freshly ground black pepper
1/3 C freshly grated Parmesan or Romano cheese
4-6 Basil leaves
2 large eggs
1/3 C plain breadcrumbs
1/3 C freshly grated Parmesan or Romano cheese
2 cloves garlic, minced then mashed
1/2 t freshly ground black pepper
1 lb ground beef (at least 10% fat)
1/2 lb ground pork
2 links mild or sweet Italian sausage
Oil, for brushing grilling rack
6 split Ciabatta rolls 
6 slices Provolone cheese



Directions: Pre-heat gas grill – one side to medium high heat and the other side to high heat. Begin by making sauce: In large covered skillet over medium-high heat of grill, sauté onions and garlic in olive oil until soft, translucent and just beginning to turn golden brown. Remove pan from grill and add wine to pan. Return to heat and slowly stir. Let alcohol cook-off for 2 minutes. While pan is simmering empty canned tomatoes into a bowl and with hands, break apart whole tomatoes until all are in pieces. Carefully add contents of bowl to pan, stirring to mix ingredients. Add couple pinches salt and ground pepper. Turn this side of grill to low. Simmer stirring occasionally. While sauce is simmering over low heat, make the patties: In large bowl, add eggs, breadcrumbs, cheese, garlic and pepper. Mix to scramble eggs. With hands, break apart and add hamburger and pork to bowl. Remove sausage from casings, and break up into small pieces and add to ingredients in bowl. Gently combine ingredients with hands – do not mash or over mix! Divide into six portions and shape into patties. Brush high-heat side of grill with oil to make non-stick surface. Place patties over high-heat on grill. Cook for 2 minutes. Rotate patties 45 degrees to make cross grill marks. Cook for 2 more minutes then flip to other side. Cook for 2 minutes. Rotate patties 45 degrees to make cross grill marks. Cook for 2 more minutes then remove from grill. While patties are cooking, check consistency of sauce. Sauce should have thickened and tomatoes broken down into very small pieces. Add grated cheese and stir. Place partially cooked patties in sauce and cover skillet with lid. Increase heat to medium. Simmer in sauce for 20 minutes. Check pan after 10 minutes to flip patties and make sure nothing is burning and sticking to bottom of pan. To assemble the burgers: Toast split rolls on grill until lightly golden and crusty. Remove patties from sauce and place on bottom of roll. Top each patty with slice of Provolone cheese. Stack basil leaves and roll into tight cigar. Slice with knife, making fine ribbons, and add basil to sauce stirring gently. Simmer for about a minute to let flavors combine. Spoon sauce over patties and then spread small amount of sauce on top of roll. Place top of roll on burger and serve. Makes 6 servings.