Blue Belgian Burger

Pairs well with:

Cabernet Sauvignon

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


2 large shallots, minced
2 cloves garlic, minced
1/2 cup Chimay Grand Reserve Ale (blue label); remainder of bottle may be consumed while grilling
1 1/2 lbs ground sirloin
1/2 lb ground lamb
2 tsp salt
2 tsp ground pepper
1/8 lb Roquefort cheese
1/2 cup Kraft Rocha Blue Cheese dressing
6 large Portobella mushroom caps
6 tbsp Colavita Extra virgin olive oil
6 hamburger buns, split



Preheat gas grill to medium high. heat a large, heavy fireproof skillet on the grill. Saute shallots and garlic in Chimay ale until translucent. Remove from grill. Crumble ground sirloin and lamb into large bowl. Sprinkle with salt and pepper. Pour shallots, garlic, and ale evenly over meats and mix lightly. Form into 6 patties. Set aside. Place Roquefort cheese into bowl and mash with a fork. Add Kraft blue cheese dressing, mix, and set aside. Brush the patties, mushroom caps, and grill rack with Colavita extra virgin olive oil. Place patties on grill rack, oil covered side up. Cover and cook, turning once, 5 to 7 minutes on each side. Do the same with the mushrooms, starting fin-side down. Place buns, cut side down, on outer edges of the rack to toast lightly during last 2 minutes of grilling. To assemble the burgers, place the mushroom caps on top the patties. Spread equal amounts of the cheese dressing on the bun tops before placing on the sandwhich and serve.