Ricotta Stuffed Burgers with Artichoke Pesto - Sutter Home Family Vineyards

Ingredients

• 2 large red bell peppers, roasted
• ¾ cup ricotta cheese
• 1 (6.5 oz.) jar marinated artichoke hearts (packed in oil and herbs)
• 2 tablespoons prepared pesto from jar
• 2 pounds ground chuck
• ¼ cup fresh Italian parsley chopped
• 2 garlic cloves minced
• 2 tablespoons Sutter Home Cabernet
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• Vegetable oil for brushing on the grill rack
• 6 (4 ½ inch) Kaiser Rolls, split
• 6 red leaf lettuce leaves
• 6 (1/4 inch thick) slices of red onion
• 6 (¼ inch thick) large tomato slices
• 2 California haas avocados, peeled, seeded and then sliced into 1/8 inch slices