Bleu Cheese Stuffed Bacon Burgers on Grilled Poppy Seed Buns

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 small onion, finely chopped
1 lb. ground chuck
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
4 oz. bleu cheese
4 cooked slices thick-sliced peppered bacon
1 vine ripe medium sized tomato
4 leaves Romaine lettuce
1 slice purple onion
4 round poppy seed buns
2 Tbsp melted butter
chopped fresh chives



Wash and slice tomato and onion. Wash lettuce and let dry on a towel. Mix 4 Tbsp. Mayonaise with one table spoon chopped fresh chives. Mix onion, ground chuck, salt and pepper. Form into four patties. Make a pocket in each patty and stuff with 1 oz. bleu cheese making sure that the hamburger completely surrounds the cheese. Grill until the middle reaches 165 degrees. Just before the burgers are ready, brush the buns with the melted butter and place on grill away from direct heat and toast until golden. Also, place the cooked bacon on grill until the bacon is heated through. Assemble burgers, placing burger on bottom bun, topping with the lettuce, tomato, onion and then bacon. Please a dollop of mayonaise mixture on the top bun and cover. Enjoy.