Champagne Burger with Blue Castello and Madeira Sauce

Pairs well with:

Cabernet Sauvignon

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


2 pounds ground lamb
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
1 tablespoon finely chopped rosemary
2 tablespoon grated shallots
¼ cup Sutter Home Cabernet Sauvignon
6 tablespoons champagne grapes
Madeira Sauce:
1 ½ cups Sutter Home Cabernet Sauvignon
¾ cup Madeira
9 tablespoons chilled butter, cut into pieces
Salt and pepper to taste
Vegetable oil, for brushing the grill rack
6 ¼-inch thick slices Blue Castello cheese
6 Kaiser rolls, split
3 cups fresh arugula



Prepare a grill for a medium-hot direct-heat cooking. In a large bowl, blend lamb, salt, pepper, rosemary, shallots and Cabernet Sauvignon. Form into 12 patties. In the middle of 6 patties, place 1 tablespoon champagne grapes. Top with remaining patties and press sides well to seal. In a medium size sauce pan, combine Cabernet Sauvignon and Madeira and boil until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter, whisk until melted. Season with salt and pepper. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack, turning once, 4 minutes each side. Top each burger with cheese slice. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly. Arrange roll bottoms on plates, top with arugula. Place burgers on roll bottoms, spoon some Madeira sauce over. cover with roll tops. serve, passing remaining Madeira sauce separately.