Jezebel Burgers with Sweet-and-Sassy Shallots

Accolades 2009 Finalists
Serves Makes 6 burgers
Pairs well with:


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


Sweet-and-Sassy Shallots

  • 1 tablespoon butter
  • 1 tablespoon Colavita Olive Oil
  • 2 cups thinly sliced shallots
  • 1 teaspoon Tabasco Chipotle Pepper Sauce
  • 2 teaspoons Tabasco Sweet and Spicy Pepper Sauce
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Golden Treasure Cave Cheese Spread

  • 1/4 cup Sutter Home Zinfandel
  • 1/2 cup minced dried apricots
  • 6 ounces Treasure Cave Blue Cheese, finely crumbled
  • 1 (5.25-ounce) package Boursin Garlic and Fine Herbs cheese, at room tempurature and crumbled

Jezebel Sauce

  • 1 1/2 cups premium all-natural, fruit-only apricot preserves
  • 3/4 cup minced fresh pineapple
  • 3 tablespoons prepared creamy horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Tabasco Sweet and Spicy Pepper Sauce


  • 2 pounds ground beef chuck
  • 1/4 cup creamy-style horseradish
  • 1 1/2 teaspoons salt
  • 1/2 cup minced shallots
  • Vegetable oil, for brushing on the grill rack
  • 6 soft Kaiser rolls, split
  • 1/4 cup (1/2 stick) butter, softened
  • 4 cups washed and trimmed baby arugula



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

To make the shallots, heat the butter and oil in a 10-inch nonstick fireproof skillet on the grill rack. Add the shallots, pepper sauces, honey, and vinegar. Close the cover and cook, stirring occasionally, until the shallots are caramelized, about 15 minutes. Keep warm.

Meanwhile, to make the spread, heat the wine in a small cast-iron skillet on the grill rack. Add the apricots and let stand on the grill for 3 to 5 minutes to soften. Move to the outer edge of the grill. Stir in the cheeses and mix to blend well. Keep warm.

To make the sauce, combine all the ingredients in a food processor and pulse until blended. Transfer to a bowl and set aside.

To make the patties, combine all the ingredients in a large mixing bowl. Handling the meat as little as possible, mix well. Form into 6 equal patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, baste with the sauce, cover, and cook, turning once, until done to preference, 4 to 6 minutes per side for medium. Uncover during the last 2 minutes of cooking and baste the patties with more of the sauce. Place the rolls, cut sides down, on the outer edges of the grill to toast lightly. Remove the patties from the grill and brush each with the butter and then with the remaining sauce.

To assemble the burgers, spread the cheese mixture over the cut sides of the toasted rolls. On each roll bottom, layer an equal portion of the arugula, a patty, and an equal portion of the shallots. Add the roll tops and serve.