Angus Beef Burgers with Walnut-Peppadew Pesto, Maple-Mustard Bacon & Lemon-Apple-Arugula - Sutter Home Family Vineyards

Ingredients

• 1/2 cup Dijon mustard
• 6 tablespoons granulated maple sugar
• 2 teaspoons ground cumin
• 12 slices applewood-smoked bacon
• 3 tablespoons Worcestershire sauce (I prefer Lea & Perrins brand)
• 2 tablespoons Sutter Home Zinfandel wine
• 4 teaspoons chopped fresh thyme
• 1 tablespoon minced fresh garlic
• 2 teaspoons cracked black pepper (I prefer McCormick brand)
• 1 1/2 teaspoons sea salt
• 2 1/2 pounds ground Angus chuck, 80/20
• 2 cups trimmed peppadew peppers (drained if in brine)
• 1/2 cup toasted roughly chopped walnuts
• 4 teaspoons chopped fresh garlic
• 1/4 cup walnut oil
• 2/3 cup finely shredded Asiago cheese (1 oz. wt.)
• 1 teaspoon cracked black pepper
• 1/2 teaspoon sea salt
• 3 tablespoons cider vinegar
• 2 tablespoons lemon olive oil (I prefer Colavita Liminolio)
• 2 teaspoons Dijon mustard
• 1/4 teaspoon cracked black pepper
• 1 cup cored, julienned fresh Granny Smith apple
• 6 thin slices fresh red onion, quartered
• 3 cups fresh pre-washed, bagged baby arugula/baby spinach blend (2 cups baby arugula to 1 cup baby spinach)
• Vegetable oil, for brushing the grill rack
• 6 Kaiser rolls, split (rolls with a slightly chewy crust and a tender interior)