Hail Caesar Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 cup Kalamata olives, drained and mashed
2/3 cup mayonnaise
1 tbsp chopped fresh oregano
1 lemon, zested
18 oz ground sirloin
18 oz ground round
3 tbsp Sutter Home Zinfandel
1/4 cup fresh chopped parsley
1/4 cup minced shallot
2 tablespoons minced garlic
2 tsp salt
1 tsp ground pepper
6 oz crumbled sundried tomato basil feta
1 medium cucumber, thinly sliced
6 Kaiser rolls, split
Vegetable oil, for brushing on the grill rack



Directions Prepare a medium-hot fire in a charcoal grill with a cover. To make the kalamata mayonnaise, combine the mashed olives, mayonnaise, oregano, and lemon zest in a small bowl. Stir until evenly mixed. Store in a cool place until ready to assemble the burgers. To make the patties, combine the ground sirloin, ground round, zinfandel, parsley, minced shallot, minced garlic, salt, and pepper in a larger bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5-6 minutes on each side. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, place 1 oz of the sundried tomato basil feta on each of the 6 Kaiser roll bottoms. Spread a layer of thinly sliced cucumbers on top of the feta. Place beef patties on top of the sliced cucumbers. Spread even amount of the kalamata mayonnaise on the top parts of the 6 Kaiser rolls. Add the roll tops to the patties and serve. Makes 6 burgers