Peppadew Burger with Smoked Provolone and Caesar Salad - Sutter Home Family Vineyards

Ingredients

• 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
• 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