The Hail Caesar Burger

Pairs well with:


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


1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup fresh squeezed lemon juice
6 anchovies, finely chopped
3 large cloves garlic, finely chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper

1 small fennel bulb, thinly sliced
1 small head radicchio, thinly sliced
1 jalapeno pepper, minced

1/4 cup balsamic vinegar
1/4 cup apricot preserves
1/4 teaspoon cumin

2 pounds ground lamb
1/2 cup chopped green onions
1/4 cup Sutter Home Merlot
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon salt

Vegetable oil, for brushing on the grill rack
6 brioche hamburger buns
6 Bibb lettuce leaves


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

To make the dressing, place all of the ingredients into a food processor and process until smooth. Transfer to a bowl. Cover and refrigerate.

To make the slaw, combine all of the ingredients in a medium bowl. Toss the slaw with a generous amount of dressing, cover and refrigerate.

To make the glaze, combine all the ingredients in a small bowl and whisk until smooth. Cover and set aside.

To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.

Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for about 4 to 6 minutes per side. During the last minute of grilling brush the burgers with the glaze, and place the buns, cut side down, around the outer edges of the grill to lightly toast.

To assemble the burgers, place a lettuce leaf on each bun bottom followed by a patty and a 1/2 cup of slaw. Add the bun tops and serve.