Blue and Red Cab Burgers

Pairs well with:

Cabernet Sauvignon

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


1 cup mayonaise
2 tablespoons capers, chopped
3 tablespoons fresh basil chopped finely
1 tablespoon minced shallots
1 oz crumbled blue cheese
3 tablespoons Colavita Extra Virgin Olive Oil
1 teaspoon kosher salt
2 pounds ground chuck
3/4 cup Sutter Home Cabernet Sauvignon
4 ounces crumbled blue cheese
3 teaspoons kosher salt
1 tablespoon ground black pepper
3 tablespoons chopped capers
1/2 cup minced shallots
2 tablespoons sugar
2 cloves minced garlic
1/4 cup chopped basil
Vegetable oil for brushing grill rack
3 large squares of Panini Flatbread
2 tablespoons of Colavita Extra Virgin Olive Oil
3 cups of shredded romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make herbed blue mayo, combine all the ingredients in a bowl and refrigerate until serving. To make patties, combine the beef, wine, blue cheese, salt, pepper, capers, shallots, sugar, garlic and basil in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill turning once, about 5 minutes per side for medium rare. During the last few minutes of cooking brush the top of each Panini Flatbread square with olive oil and place olive oil side up on the grill. Grill until bottom is lightly toasted. Remove from grill and cut each large square in fourths. You will have 12 total flatbread squares. To assemble the burgers, lightly spread the herbed blue mayo on the olive oil brushed side of each square. On 6 of the 12 squares place 1/2 cup shredded romaine, a patty and then top with the 6 remaining squares that were spread the the herbed blue mayo. Serve.