“Back-To-Basics, Compound-Butter Angus Burgers”

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Compound Butter:
4 Tbsp. softened butter
2 oz. crumbled Maytag Blue Cheese
2 tsp. minced fresh chives
1 tsp. minced garlic
Burger Mixture and Accompaniments:
1 1/2 lbs. freshly-ground Black Angus beef
1 1/2 tsp. good steak seasoning spices
vegetable oil for oiling grill grate
1 stick (8 Tbsp.) softened butter,-divided (see preparation instructions)
1 cup slivered yellow onions
1/2 tsp. steak seasoning spice
12 slices pre-cooked bacon
6 large Kaiser buns, split
6 firm green lettuce leaves (Romaine)
1 large, firm tomato- thinly sliced
Aioli Garlic Sauce:
2/3 cup mayonnaises
2 tsp. lemon juice
1 tsp. minced garlic



Make compound butter by blending 4 Tbsp. softened butter with crumbled blue cheese, chives, and garlic. Divide into six portions and drop each onto a single piece of plastic wrap. Form into a little disk, wrap and chill until solid. (Chilling can be done in a cooler on ice as well as fridge.) Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Lightly mix steak seasoning spice into beef mixture. (I spread out the meat, sprinkle on the spice, then lightly mix so as not to handle the beef too much.) Divide and form meat into 12 patties. Place a cold disk of butter in the center of 6 of the patties and cover each with another beef patty, pressing edges together to seal burger. When the grill is ready, brush the rack lightly wiht oil and arrange burgers on one side of grill. Cook 6 to 7 minutes on the first side, making a quarter turn after 3 minutes to create nice grill marks. Flip patties over. Cover and cook 5 to 6 minutes more, making a quarter turn half way through. Remove and set burgers aside. Cover with foil and allow juices to settle. Meanwhile, place an iron skillet (or other grill safe skillet) on other side of the grill and melt 2 Tbsp. butter. Saute onions until lightly caramelized and mushrooms are cooked. Sprinkle with steak spice and set aside until assembly. Quickly crisp bacon on grill. Spread buns with remaining soft butter and toast lightly on grill until nicely browned. Combine aioli sauce ingredients in a small bowl, stirring to blend. Assembly: Place a lettuce leaf on toasted bun bottom, followed by a thin slice of tomato, the burger patty, two slices crisp bacon, and finally a spoonful of the onion-mushroom mixture. Spread some of the aioli mayonnaise on each bun top and place tops on the burgers. Secure with picks nad cut in half if desired.