Spicy Pepper Jack Pizza Burger with Garlic Ciabatta - Sutter Home Family Vineyards

Ingredients

• cooking spray for grill rack (freebee-read recipe before you disqualify)
• 1 1/2 lbs. Freshly (twice) ground beef brisket
• 3 teaspoons Hot Salt
• 1/4 cup SUTTER HOME Zinfandel
• 1/2 lb. meatloaf mix (Beef, pork, veal)
• 3 tablespoons GREY POUPON Dijon Mustard (1 tablespoon for the burgers, 2 tablespoons for the topping)
• 1/2 cup plus 2 tablespoons COLAVITA Basilino olive oil (1 tablespoon for the burgers, 1 tablespoon for the topping, 1/4 cup to brush on burgers, 1/4 cup to drizzle on garlic bread)
• 2 tablespoons Organic Fire Roasted Chili flavored tortilla chips – finely crushed into crumbs.
• 2 tablespoons Hot Buffalo Wing flavored pretzel pieces – finely crushed into crumbs
• Red onions (1/2 cup coarsely cut for burgers, 1/2 of an onion cut into rings for topping)
• 8oz package Mexican Blend shredded cheese (2oz for the burgers, 6 oz for the topping)
• 2 CALIFORNIA AVOCADOS peeled and pitted (1 mashed for the burgers, 1 cut vertically into 12 slices for the topping)
• 2 1/2 cups COLAVITA Spicy Marinara Sauce (1 cup for the burgers, 1 1/2 cups for topping)
• 2 sticks softened butter (read recipe before you disqualify)
• 3/4 cup fresh parsley – finely chopped (1/4 cup for burgers, 1/2 cup for garlic bread)
• 14 cloves of garlic – finely minced (2 cloves for the burgers, 14 cloves for the garlic bread)
• 2-3 loaves of Ciabatta bread(depending on size of loaf) or 6 Ciabatta rolls