Big Mouth Bleu Jack Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 large garlic cloves
1 medium sweet onion
3 pounds freshly ground Angus beef chuck
3 teaspoons hot sauce
3 teaspoons coarse kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black peppercorns
1 block of blue cheese Colavita Olive Oil
3 tablespoons melted butter
6 Kaiser Rolls split
6 slices of pepper jack cheese
6 romaine lettuce leaves
1 large ripe tomato



1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. In a food processor, finely chop garlic and onion. 3. In a large bowl, combine ground beef, garlic, and onion. 4. Next add hot sauce, kosher salt, Worcestershire sauce, and peppercorns. Handling the meat as little as possible to avoid compacting it, mix all of these ingredients thoroughly. 5. Divide the mixture into equal portions to form 12 ¼ lb patties. 6. Cut 6, 2 inch squares of blue cheese. 7. Place the slices of blue cheese on the center of 6 patties. 8. Place remaining 6 patties on top of the first 6 patties to seal the blue cheese between the two, creating 6 large ½ lb patties 9. Pinch the 2 patties together around the edges to seal in the blue cheese slice 10. Apply Colavita Olive Oil to grill rack with grill brush to avoid sticking. 11. Place patties on the grill. Cook 6-8 minutes, flip patties with spatula. Cook 6-8 more minutes for a medium burger. 12. Brush melted butter onto top and bottom of the inside of the Kaiser Rolls. Place on top rack of grill for 2 minutes to lightly toast the rolls. 13. During last minutes of cooking, place 1 slice of pepper jack cheese on each patty. Close grill lid to melt cheese. 14. Remove patties and buns from grill with spatula and place on serving tray. 15. Assemble each burger by placing one lettuce leaf onto each bottom roll, followed by tomato slice. Then add the hamburger patty and the top of each roll. Open wide and ENJOY! Makes 6, ½ lb burgers