Balsamic -Blue Cheese Burger with Roasted Red Pepper and Sweet Onion

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Patties: 2 pounds gound sirloin (80% lean)
4 oz crumbled blu cheese
2 tbls. balsamic vinegar salad dressing (more for basting)
1 tbls. fresh lime juice
1 teaspoom kosher salt
EVOO Toppings and Assembly Items:
6 fresh and toasted Focaccia Rolls-
1 handful of Baby mixed Greens
2 Roasted Red Peppers
1 lrg. Sweet Onion sliced thin
1/2 cup Thousand Island dressing
pinch kosher salt
zest of 1 lemon
vegetable oil for brushing onto grill



To prepare toppings: Prepare gas grill to medium-high heat Roast Red peppers over open flame until skins can be removed. Rinse peppers in cool water and remove seeds. Slice into strips and set aside. Slice sweet onion thinly. Zest of lemon in small bowl. Combine ground sirloin, crumbled blue cheese, balsamic vinegar, lime juice and kosher salt in large bowl with an easy hand. Form into 6 evenly proportioned balls. Press down lightly while not over- flattening patties. Brush grill generously with vegetable oil. Place patties on grill and cook on each side for approx. 4 minutes basting with balsamic vinegar before turning and transfer to a clean plate. Do not flatten pattie. Slice rolls lengthwise. Brush with EVOO and toast lightly on grill sliced side down Assembly: Place each pattie on one of the tasted rolls and top with 1 sliced onion, few strips of roasted pepper, baby greens and pinch of lemon zest. Top with a squirt of thousand island dressing and serve. Makes 6 delicious burgers!