Double-Decker Provolone and Pesto Burgers - Sutter Home Family Vineyards
IngredientsRosemary Pesto: 3 cups fresh Arugula 3 tablespoons fresh rosemary 3/4 teaspoon kosher salt 1 garlic clove, peeled and diced 1/2 cup pine nuts, toasted 1/2 cup Colavita Extra Virgin ...
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Cooking tools:
- Grill
- Food processor
- Mixing bowl
- Grill grate
- Grill brush
- Measuring cup
- Measuring spoon
- Kitchen scale
- Garlic press
- Spatula
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Serving platter
- Plate
- Paper towel
- Tongs
- Pastry brush
- Kitchen towel
- Aluminum foil
- Kitchen spatula
- Oil
Ingredients
- 3 cups fresh Arugula
- 3 tablespoons fresh rosemary
- 3/4 teaspoon kosher salt
- 1 garlic clove, peeled and diced
- 1/2 cup pine nuts, toasted
- 1/2 cup Colavita Extra Virgin olive oil, plus additional as needed
- 1/2 cup parmesan cheese
- 3 pounds freshly ground chuck
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- Oil to brush the grill grate
- 12 slices provolone cheese
- 6 Sesame topped brioche rolls, split
- 2 large vine ripened tomatoes
- 2 California Avocados
- 1 teaspoon kosher salt
- 2 tablespoons Colavita balsamic vinegar
- 3 tablespoons Colavita Extra Virgin Olive Oil
- 1 teaspoon Grey Poupon Mild & Creamy Blend Mustard
- 1 teaspoon finely chopped rosemary
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