Pesto Pancetta and Goat Cheese Burgers with Pine Nuts and Zinfandel Onion Jam - Sutter Home Family V

Ingredients

• 2 tablespoons Colavita extra-virgin olive oil
• 1 tablespoon salted butter
• 3 cups thinly sliced red onions (approx 2 large onions)
• 1 sprig fresh thyme, stem removed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Sutter Home Red Zinfandel
• 1/4 cup honey
• 1/4 cup balsamic
• 8 ounces pancetta, coarsely chopped
• 2 pounds freshly ground chuck
• 1 teaspoon salt
• 2 tablespoons prepared pesto
• 1/3 cup pine nuts, toasted and coarsely chopped
• 2 tablespoons mascarpone, at room temperature
• 2 tablespoons butter, softened
• 1/3 cup prepared pesto
• 2 tablespoons pine nuts, toasted and finely chopped
• Vegetable oil for greasing grill rack
• 1 (6 ounce) goat cheese log, cut into 6 slices
• 6 ciabatta rolls or high-quality sandwich rolls, split
• 36 large Arugala leaves
• 6 beefsteak tomato slices, 1/4″ thick