Pesto, Proscuitto and Provolone Burgers with Basil Vinaigrette

Ingredients

Basil Vinaigrette:
2 tablespoons fresh basil
1 teaspoon sugar
3 tablespoons Colavita Balsamic Vinegar
1 teaspoon Grey Poupon Dijon Mustard
1/2 cup Colavita Extra Virgin Olive Oil
2 1/4 ground beef chuck
2 cups diced Proscuitto di Parma
1 teaspoon coarse sea salt or kosher salt
1 cup prepared pesto
1/2 cup finely crushed Organic Sea Salt & Black Pepper
Oil to brush the grill rac
k 6 Ciabatta rolls, split
6 slices Provolone Cheese
6 Roma Tomatoes cut into slices
1 California Avocado, peeled, seed removed and cut into 12 slices

Instructions

To make the Basil Vinaigrette, combine in a food processor the basil, sugar, balsamic vinegar and Grey Poupon Dijon Mustard, pulse to combine. With the motor still running, slowly add the Colavita Extra Virgin Olive Oil and process until combined. Preheat a gas grill to medium high heat. To make the patties, break the ground beef chuck apart in a bowl. Add the 2 cups of Proscuitto di Parma and the teaspoon of coarse salt. Gently combine using your hands. Form the meat into 12 equal sized patties. In a small bowl combine the pesto and the 1/2 cup crushed chips. Spread the pesto mixture onto one side of 6 of the patties. Place the remaining patties on top and carefully seal the edges. Lightly brush the grill rack with oil. Place the Ciabatta rolls split side down on the grill to lightly toast. Remove to work surface. Brush the grill rack again with oil. Arrange the patties on the hot grill rack, close the cover and cook for 4 minutes. Turn the patties using a large spatula. Close the grill cover and cook an additional 4 minutes. During the last 2 minutes of cooking top each patty with a slice of provolone cheese. To assemble the burgers, arrange a cooked patty, cheese side up, on the bottom half of each toasted roll. Top each patty with Roma Tomato slices (evenly dividing), and 2 avocado slices. Drizzle each with a portion of the basil vinaigrette. Top each with remaining roll halves.