Peppadew Burger with Smoked Provolone and Caesar Salad

Pairs well with:


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


1/4 cup mayonnaise
2 teaspoon anchovy paste
1/3 cup Colavita Extra Virgin Olive Oil
2 tablespoon Colavita Aged Red Wine Vinegar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon finely chopped fresh oregano
3 cups coarsely shredded romaine
.66 ounce package fresh basil, remove stems, cut into ribbons
1/2 cup shredded Parmesan Reggiano

2 tablespoon Colavita Olive Oil
3/4 cup white onion chopped
1 teaspoon crushed or grated garlic
2 pounds ground chuck (15 per cent) fat
1 3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2/3 cup chopped South African Peppadew peppers
1/2 cup shredded Parmesan Reggiano

Olive oil for brushing focaccia and grill
6 bun-sized focaccia bread sections, sliced horizontally
9 ounces smoked provolone, 6 slices
6 (1/4-inch thick) slices large red tomato
6 tablespoons crumbled feta cheese


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

Whisk together mayonnaise, anchovy paste, olive oil, vinegar, garlic powder and oregano in a small bowl until combined. Place romaine, basil, and Reggiano in a large mixing bowl. Chill dressing and salad until ready to combine.

When grill is ready, heat 2 tablespoons olive oil in an 8-inch cast iron skillet, add onion and cook until transparent, 3 to 5 minutes. Remove from heat.

To make the patties, combine the ground chuck, cooked onions, sea salt, black pepper, chopped peppadews, and 1/2 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).

Toss together salad greens and 1/4 cup dressing.

When grill is hot, 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 side of focaccia bread with oil and place cut side down on grill, toast lightly. Remove bread from grill, if burgers are not ready, wrap focaccia bread in foil to keep warm. Two minutes before removing patties from grill top each with a slice of provolone.

To build the burger, drizzle remaining dressing portions over bun bottoms, add a tomato slice and 1 tablespoon of feta on each. Add patty and top each with salad, and serve.