Bacon Blue Burger with Red Wine Reduction BQ Sauce

Pairs well with:

Cabernet Sauvignon

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

I have a Tenderloin recipe that calls for a similar wine and vinegar merinade that I like, so I thought to try it with a burger. Also, I really like blue cheese


1 1/2 pounds 85% to 90% lean ground beef
1 1/2 slices hearty white sandwich bread torn into rough pieces
2 Tablespoons Balsamic Vinagar
2 Tablespoons Dry Red Wine
1 1/2 teaspoons fresh Thyme – finely chopped
1/2 teaspoon black pepper
3 ounces Blue Cheese crumbles
3 ounces Cooked Bacon Bits (either homemade or premade)
1 to 2 large Red Onions, sliced thick, do not separate into rings
6 Hamburger Buns from a local Bakery.

2 teaspoons fresh Thyme , finely chopped
1/4 teaspoon Cayenne Pepper
1/2 cup Balsamic Vinegar
1/2 cup Dry Red Wine
1/2 cup Bottled Steak Sauce ( I used A-1 Thick and Spicy)


1. Using a potato masher, mash bread, balsamic vinegar, red wine, thyme and pepper in large bowl until smooth. Add beef, blue cheese and bacon bits and gently knead until well combined.
2. Divide meat mixture into 6 equal portions. Place on plate and refrigerate until ready to cook.
3. Put onions in glass dish so they lay flat.

1. Mix together the wine, vinegar, thyme and cayenne pepper.
2. Pour 1/2 cup of this mixture over sliced onions, turning onions every so often to marinate both sides.
4. Bring remainder of mixture to boil in small sauce pan, Simmer until reduced to 1/4 cup, about 10 – 15 minutes
5. Add bottled steak sauce to wine mixture and continue simmering for another 10 – 15 minutes
6. While this sauce is simmering, grill the burgers over medium to medium high heat until cooked to your desired doneness. 6-8 minutes per side for well done.
7. Grill onion slices at same time you grill burgers – brown on both sides
8. Toast the buns if you so desire
9. Place a burger, grilled onion and 1-2 tablespoons fo the red wine reduction sauce on the bun and enjoy.