In a large skillet, reduce the Cabernet Sauvignon over medium heat until there is only about 1/4 cup liquid. Pour the wine into a medium bowl to cool.

In the same skillet, bring the honey, garlic, brown sugar, molasses and Woodbridge Wine ‘Cue Sauce to a simmer.

When it starts to foam, cook for a minute or too and then remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and add the red wine reduction. Whisk to blend. Taste for seasoning.

Blend together the lamb, salt, pepper and 4 Tablespoons of the Cabernet Barbecue Sauce; form into 6 patties.

Grill patties until internal temperature reaches 150 degrees; 4-5 minutes per side on medium heat. Remove from heat; slather both sides with sauce and add goat cheese to top of burgers and cover with a skillet or pan to retain heat and let cheese soften.

Let the meat rest until internal temperature is160 degrees.

Brush the rolls with olive oil and grill briefly just to crisp inside a bit; about 1 minute.

Remove rolls from grill, slather with a bit of sauce, layer the burger with the onion strings and serve with additional sauce on the side.