Feta Peppadew Burgers with Caesar salad and Pickled Onion

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Pickled onions:
1/2 cup Colavita Aged Red Wine Vinegar
1/2 cup granulated sugar
1 grated garlic clove
12 thin slices sweet onion, large onion (mandolin best for this)

1/3 cup mayonnaise
1/2 tablespoon anchovy paste
1/3 cup prepared Caesar Salad Dressing(I used Newman’s)
1/2 teaspoon freshly ground black pepper
2/3 cup grated Parmesan Reggiano-divided use
3 cups coarsely shredded romaine
.66 ounce package fresh basil, remove stems, cut into ribbons
1/3 cup crumbled feta cheese with basil and tomato

2 pounds ground chuck
1 1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon garlic powder
2/3 cup crumbled feta cheese with basil and tomato
2/3 cup chopped South African Peppedew peppers
1 tablespoon peppadew liquid
Colavita Olive Oil for brushing focaccia and grill
6 bun-sized focaccia bread sections, sliced horizontally
6 (1/4-inch thick) slices large tomato


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high,

When grill is hot, stir together the vinegar, sugar, and garlic in a small grill safe pot. Place pot on grill and heat mixture until sugar dissolves, stir occasionally, should take 3 to 5 minutes. Remove from heat and allow to cool for 3 minutes. Place onions in swallow heat proof container (I use a glass loaf pan). Pour vinegar mixture over the onions, cover with foil, with a fork occasionally move onions around in vinegar mixture

Whisk together mayonnaise, anchovy paste, Caesar Dressing, black pepper, and 1/3 cup Reggiano in a 2-cup bowl until combined. Place romaine and basil in a large mixing bowl. Chill both until ready to combine.

To make the patties, combine the ground chuck, sea salt, black pepper, garlic powder, feta cheese, chopped peppadews, peppadew liquid, 1/3 cup grated Reggiano in a large bowl. Handling the meat a little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties slightly larger than the bread sections. (This allows for shrinkage.)

When grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook turning once, cook to desired doneness, 5 to 7 minutes for medium. Brush cut sides of focaccia bread with oil and place cut side down on grill, toast lightly. Remove bread from grill keep warm until patties are cooked, wrap in foil. While burgers are cooking sprinkle feta over romaine, toss, then add 1/3 cup of the prepared dressing and toss until lettuce is coated.

To build the burger, spread equal portions of dressing on each bun bottom, top each bun with equal portions of the onions(use a large fork and allow onions to drain before placing on bun). Dip each tomato slice in pickling liquid, place on onions. Add burger, top with Caesar salad and bun tops.