Baby Bleu Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

My husband loves blue cheese and bacon; I rarely cook these foods for him, so I created this burger as a decadent special treat.


2 Tablespoons extra virgin olive oil

2 Tablespoons Sutter Home Cabernet

3 teaspoons garlic chili paste

2 cloves garlic – minced

8 ounces baby Bella mushrooms – sliced

1 Tablespoon Sutter Home Cabernet

1 medium shallot – finely chopped

1 eight ounce package cream cheese – softened

½ Cup Bleu Cheese crumbles

3 pounds lean hamburger meat

3 large eggs

½ teaspoon paprika

½ teaspoon garlic

½ teaspoon black pepper

6 slices Muenster cheese

18 slices crisp bacon

6 Ciabatta Rolls

olive oil spray


Baby Bella topping

In a fire proof skillet, heat extra virgin olive oil and Sutter Home Cabernet on medium heat on grill for approximately one minute, until hot. Add garlic chili paste, minced garlic and baby bella mushrooms, sauté 12 minutes, stirring occasionally

Bleu Cheese filling

In a fire proof skillet, sauté shallots in Sutter Home Cabernet on medium heat on the grill until shallots are soft and liquid is absorbed, approximately five minutes.

Remove from heat

In medium mixing bowl, combine shallot mixture, cream cheese and bleu cheese crumbles. Blend well.

Burger patties

In a large mixing bowl combine meat, eggs, paprika, garlic and pepper. Blend well.

Make twelve equal hamburger balls. Smash into equal patties. Spread 2 ½ Tablespoons bleu cheese filling on six of the patties.

on top of the “filled” ones. Squish the edges of each patty together to seal filling inside.

Sear patties on grill over high heat 2 minutes each side. Reduce to low heat. Cook 5 ½ minutes, flip, cook 2 minutes, add Muenster cheese slice to each, grill 3 ½ more minutes. After adding cheese, cut each ciabatta roll in half, spray each inside lightly with olive oil spray, place face down on grill for 2 ½ minutes – remove from heat.

Place each patty on a bottom half of ciabatta. Top with equal parts mushroom mixture. Place top half ciabatta on top. Serve hot, enjoy.