Blackened Bleu Burgers with Balsamic Syrup Mushrooms

Pairs well with:

Cabernet Sauvignon

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


Blackened Seasoning:
2- Tbl Ancho Chili Powder
2- Tbl Piquin Chili Powder 2- Tbl. Ground Coriander Seed
2- Tbl. Onion Powder
2- Tbl. Salt (Fleur de Sel)
2- Tbl. Dried Oregano
Mushroom Sauce:
2 cups Balsamic Vinegar
2 cups Cabernet Sauvignon (Sutter Home)
3 Tbl. Light Brown Sugar
1 Shallot (thinly sliced)
1 pound fresh wild mushrooms (shitake)
1/2 cup peanut oil (divided)
Hamburger patties:
3 pounds Ground Chuck
Maytag Blue Cheese (brought to room temp)
Sesame seed buns
Grey Poupon (Dijon mustard)



For Blackened Seasoning: Combine ancho chili powder, piquin chili powder, ground coriander seed, onion powder, salt and dried oregano in a non reactive container. (Set aside) Balsamic mushroom sauce: Boil balsamic vinegar, wine and sugar in a heavy sauce pan over medium-high heat until reduced to one-half (2 cups), Stirring constantly, about 25 minutes.Remove from heat. Heat 2Tbl oil in heavy skillet over medium-high heat. Add shallot, saute until beginning to soften about 3 minutes. Add mushrooms, saute until brown and tender, about 8 minutes. Stir in balsamic-wine reduction. Simmer for one minute to blend flavors. For hamburger patties: Combine 3 Tbls. of Balckened Seasoning to ground chuck(mix well) Divide into 12 equal portions and form into patties. Use remaining peanut oil to brush one side of each patty. Coat oiled side of each patty with a generous amount of blackening mix. Pre-heat gas grill to medium high. Place cast-iron skillet on side burner of grill(high heat for searing) Place slice of Maytag Blue Cheese(1/8 oz.) between two unseasoned sides of beef. Press patties together to secure cheese. Sear each double-sided patty in cast-iron skillet until blackened, about one minute per side. Transfer to grill to finish about 5 minutes per side During last few minutes of grilling, place sesame seeded buns cut side down on grill to toast lightly. To assemble burgers, spread Dijon mustard on both sides of toasted bread. place finished hamburger on bottom half of bun. Top burger with balsamic mushroom mixture. Add bun tops and serve.