SUMMER RECIPES THAT SIZZLE

Nothing says summer gathering quite like food fresh off the grill and classic sides made for sharing. These recipes bring smoky, savory flavors to your next backyard cookout—from juicy burgers to a nostalgic baked bean dish layered with rich spices, sweet maple notes, and a touch of heat. Pair these crowd-pleasing favorites with a glass of Legacy & Worth’s Chianti Riserva, whose bold character and balanced flavors complement the richness of the grill, creating the perfect pairing for warm-weather entertaining.

Summer Caprese Pesto Burger

Bring the flavors of summer to your backyard grill with this fresh twist on a classic burger. Juicy beef patties blended with vibrant pesto are topped with creamy Havarti, ripe tomatoes, crisp lettuce, balsamic glaze, and a savory garlic mayo—all layered on a buttery brioche bun for the ultimate seasonal bite.

Ingredients:

For Burger Patties

1 Pound Ground Beef Chuck

1/2 Pound Ground Sirloin

1/4 cup Pesto

Salt & Peter

Olive Oil

For Burger Toppings

4 Brioche Hamburger Buns

4 Leaves Green Lettuce

2 Camaro Tomatoes, sliced

4 Slices Havarti Cheese, Sliced*4 Tablespoons Balsamic Glaze

Garlic Mayo

1/2 Cup Light Mayo

1 1/2 Teaspoons Dijon Mustard

2 Cloves Garlic, small, minced

Salt & Pepper to taste

Instructions:

Transfer the pesto to a bowl with the ground meats and a pinch of salt & pepper, and gently knead to blend.  1 Pound Ground Sirloin, 1/4 Cup Pesto, Salt & Pepper. Form the mixture into 4-inch patties, about 3/4 inch thick.  Brush the Burger patties lightly with Olive Oil. Add a small indentation in the middle to keep the meat from puffing up and shrinking. Olive Oil again. Grill the burgers over moderately high heat for 3 minutes.  Flip the burgers, top them with cheese slices, and close the grill to let them melt. Cook for 3 minutes longer for medium-rare and 5 minutes longer for  well done.  4 slices of Havarti Cheese.

Assemble the Burgers - Meanwhile, grill the buns until lightly toasted, then spread some of the garlic mayo on the  bottoms. 4 Brioche Hamburger Buns. Place the lettuce on the mayo, then the Burgers on the lettuce. Top with more pesto, tomatoes and a drizzle of Balsamic Glaze or just Balsamic Vinegar.  4 leaves Green Lettuce,  2 Campari Tomatoes, 4 Tablespoons Balsamic Glaze. Remove the burgers and plate alongside the Baked Beans to create a summer favorite, paired beautifully with Legacy & Worth Wines of Distinction Chianti Riserva.

Savory & Smoky Baked Beans

These delicious smoky baked beans are the perfect dish to pair alongside your favorite burgers on the grill. In true nostalgic fashion, the beans are studded with sliced hot dogs.

Ingredients:

1 Cup Ketchup

1 Cup pure Maple Syrup

1 Cup porter or dark ale

1/2 Cup Dijon Mustard

1/2 Cup Powdered Mustard

1/4 Cup Red Wine Vinegar

1/4 Cup Worcestershire Sauce

1/4 Cup packed light Brown Sugar

1/2 Teaspoon Cayenne Pepper

1/2 Teaspoon granulated Onion

1/2 Teaspoon granulated Garlic

Kosher Salt

4 slices of Bacon, finely chopped

1 Onion, finely chopped

4 (15 ounce) cans of navy beans, rinsed and drained

10 all-beef Hot Dogs, halved lengthwise & thinly sliced crosswise

In a saucepan, combine all the ingredients except the salt, bacon, onion, beans and hot dogs.  Bring the sauce to a boil, whisking to dissolve the sugar. Reduce the heat to moderately low and simmer until reduced by one-third, about 20 minutes.  Season with salt. Preheat the oven to 325*F.  In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring, until the fat has rendered, 5 minutes. Add the onion and cook until softened, 8 minutes.  Stir in the beans, hot dogs, and sauce, cover partially, and bake for 1 hour, until the beans are glazed. Season and serve.