Cabernet Sauvignon Burgers With Southwestern Remoulade Sauce

• 1 egg, boiled
• 12 cup mayonnaise
• 3 tablespoons chili sauce
• 2 tablespoons chopped manzanilla olives
• 2 tablespoons minced celery
• 1 tablespoon chopped green onion, whites and some greens
• 12 tablespoon sweet pickle relish
• 12 tablespoon fresh cilantro
• 12 tablespoon Tabasco sauce
• 12 teaspoon salt
• 12 teaspoon ground pepper
• 2 lbs 80% lean ground chuck
• 2 tablespoons sutter home cabernet sauvignon wine
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 14 teaspoon dried thyme
• 6 sourdough rolls
• 6 slices monterey jack pepper cheese
• lettuce
• tomatoes
• onion

1. Heat the grill.
2. Boil the egg for 8-10 minutes and run it under cold water, shell and dice it, then add it to the rest of the condiment ingredients in a bowl.
3. Refrigerate.
4. Combine the burger ingredients together in a medium bowl.
5. Divide into six portions and make patties.
6. Cook patties on a charcoal or gas grill until done to your satisfaction.
7. Lightly toast the buns on the grill.
8. Place the burgers on buns, top with cheese, remoulade, and fixin's.

egg, mayonnaise, chili sauce, manzanilla olives, celery, green onion, sweet pickle, fresh cilantro, tabasco sauce, salt, ground pepper, sauvignon wine, mustard, fresh garlic, salt, fresh ground pepper, thyme, sourdough rolls, pepper cheese, tomatoes, onion

Taken from www.food.com/recipe/cabernet-sauvignon-burgers-with-southwestern-remoulade-sauce-115829 (may not work)