Bleu Cheese, Bacon & Spinach Burger

Pairs well with:

Cabernet Sauvignon

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


3 lbs ground chuck
1 t salt
1 t pepper
3 garlic cloves finely chopped
4-6 oz container Bleu Cheese Crumbles
12 slices thick sliced bacon
1 small red onion sliced thinly
1/4 C red wine vinagrette salad dressing
oil for grill
6 Kaiser rolls
1/4 lb spincah, washed, dried and destemmed



In a large bowl, gently mix together the ground chuck, salt, pepper and garlic. Weigh out 12 4oz portions of meat mixture. Shape in to patties slightly larger than the Kaiser rolls. Divide the bleu cheese crumbles evenly on 6 patties to within 1/8 inch of edge. Top with 6 remaining patties, pinching seams to seal and reshaping into a round. Cover and refrigerate. Cut bacon in half lengthwise. On side burner of gas grill or gril top, fry bacon in a skillet until crisp. Drain on paper towels. Preheat grill to medium high. While grill is heating, toss red onion with salad dressing in a medium bowl. Refrigerate. When gril is hot, oil grill. Grill burgers for 3 minutes per side. Remove to a platter to rest. Shut grill down to indirectheat. Slice Kaiser rolls in half and place cut side down on grill to gently warm for 1-2 minutes. Assemble as follows: Place a burger on each bottom of Kaiser roll. Top with 4 slices of bacon and the marinated onion slices. Toss spinach in remaining dressing and place on top of onion. Add Kaiser roll top and serve. Yield: 6 Servings.