BURGERS AU POIVRE WITH CEASAR SALAD AND DIJON MUSTARD BUTTER - Sutter Home Family Vineyards

Ingredients

• 1 stick of salted butter, softened
• 2 tablespoons Grey Poupon Dijon mustard
• 1/2 cup black peppercorns, ground course in grinder, such as a small coffee grinder used only for spices
• 1 tablespoon dry mustard, preferably Coleman's
• 1 teaspoon light brown sugar, packed
• 1 teaspoon kosher salt
• 1/2 cup Best Foods or Hellmann's mayonnaise
• 1 garlic clove, peeled and put through a garlic press
• 1 tablespoon Grey Poupon Dijon mustard
• 2 teaspoons red wine vinegar (1T)
• 2 teaspoons freshly squeezed lemon juice (1T)
• 1 tablespoon Worcestershire sauce
• 1/4 cup finely grated Parmesan cheese, Parmigiano-Reggiano preferred
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 heads of hearts of romaine lettuce, finely shredded, large, outer dark leaves discarded
• 1 pound freshly ground chuck steak (double ground
• 1 pound freshly ground sirloin steak (double ground)
• 1/4 cup Sutter Home Zinfandel wine
• 1 tablespoon Colavita extra virgin olive oil
• 1/4 cup shallots, peeled and finely minced
• 2 garlic cloves, peeled and finely minced
• 1/2 teaspoon freshly ground black pepper
• vegetable oil for brushing the grill rack (spray on)
• 6 French rolls, split horizontally (or any roll you like)
• mustard butter to be spread equally over the cut sides of the rolls