Dijon Burger au Poivre with King Crisp Caesar

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


King Caesar Dressing
¼ cup pasteurized egg product
3 tbs lemon juice, freshly squeezed
2 cloves garlic, minced
1 tsp Worcestershire sauce
½ tsp anchovy paste
¼ tsp kosher salt
6 tbs Colavita extra virgin olive oil
3 tbs grated Parmigiano Reggianno cheese
Dijon Burger au Poivre
2 ½ lbs fresh ground chuck
2 ½ tsp kosher salt
1 tbs Grey Poupon Dijon mustard
3 tbs coarsely ground black pepper
Oil to brush grill
6 sandwich rolls
3 cups romaine lettuce hearts, chopped



For the dressing, whisk together egg product, lemon juice, garlic, Worcestershire sauce, anchovy paste and salt in large bowl. Once combined, stream in olive and whisk to emulsify. Stir in cheese, cover and refrigerate. Prepare an outdoor grill for moderate direct-heat grilling. For the burger, mix ground chuck, salt and mustard thoroughly, yet gently, then form into 6 patties. Pat 1 ½ teaspoons of coarsely ground black pepper onto all sides of each patty. Brush the grill rack with oil. Grill patties, turning once, for approximately 5-7 minutes each side or until an internal temperature of 160 degrees registers on an instant-read thermometer. During the last five minutes of grilling, open sandwich rolls and toast on grill until lightly browned. Toss romaine lettuce hearts with the dressing. Place a patty atop each sandwich roll bottom. Top with approximately 1/2 cup of dressed romaine lettuce and then the sandwich roll top. Serves 6.