Bacchus Burgers with Citrus-Fennel Slaw, Prosciutto, Fig, and Chevre

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Wine Reduction:
2 cups Sutter Home® Cabernet Sauvignon
3 beef bouillon cubes
Citrus-Fennel Slaw:
7 tablespoons Colavita® Extra Virgin Olive Oil, divided (2 tbsp. for slaw and 5 tbsp. for rolls)
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons freshly grated orange zest
1 teaspoon lemon-pepper seasoning
1 large fennel bulb, trimmed and julienned into match-stick size pieces
½ medium-size sweet onion sliced paper-thin into round rings and separated
2 pounds freshly ground beef chuck (20% fat), chilled
3 tablespoons finely chopped fresh thyme leaves
Vegetable oil for brushing on grill rack
6 ounces Chevre (soft goat cheese), divided into six equal portions 6 4”x4” ciabatta sandwich rolls, split (4½” round soft Kaiser rolls may be substituted if unavailable)
3 cups loosely packed baby arugula
6 paper-thin slices prosciutto
12 dried California Mission figs, sliced in half lengthwise and flattened into round discs seed-side down



Prepare a hot fire in a charcoal grill with a cover, or preheat a gas grill to high. To make the reduction, place an ovenproof saucepan on grill rack. Add wine and bouillon and bring to a boil. Let reduce to about ½ cup. Remove from heat and let cool to room temperature. To make the slaw, add 2 tablespoons of the olive oil, the vinegar, mustard, orange zest, and lemon-pepper seasoning in a medium bowl. Blend with a whisk. Add fennel and onion, tossing to combine. Set aside. To make the patties, combine beef, thyme, and wine reduction. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit rolls. Adjust grill temperature to medium-hot if using a charcoal grill or medium-high if using a gas grill. Brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook, turning once, just until done, about 4 minutes per side for medium. Top each patty with an equal portion of the cheese during the final minute of cooking. Remove burgers from heat. Let patties rest on a sheet pan. Use a knife to evenly spread melted cheese across patties. Meanwhile, brush cut sides of rolls with the remaining 5 tablespoons olive oil. Place rolls, cut side down, on grill rack to lightly toast. To assemble the burgers, on the toasted side of each roll bottom place ½ cup of the arugula, a prosciutto slice folded to fit the roll, an equally divided portion of the slaw, a patty, and four fig slices. Top with remaining half of roll. Slice in half diagonally and serve. Makes 6 burgers