blue cabernet burgers

Pairs well with:

Cabernet Sauvignon

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


2 pounds ground chuck beef
1 cup crumbled blue cheese
1/4 cup sutter home cabernet sauvignon
blackening seasoning:
1tablespoon each of –
garlic powder
onion powder
ground cumin
black pepper
cayenne pepper
chili powder
sweet paprika – or smokey if you prefer
1/4 cup colivta olive oil plus
2 california avacados sliced
6 GENEROUS dollops of grey poupon mustard
1 red onion sliced thin
6 french sourdough hamburger rolls



first instruction is to find a cork screw, a wine goblet and open your sutter home cabernet and have a few sips. a large mixing bowl combine the first 3 ingredients just till combined.(try not to overmix and make mush. 2. seperate the beef into 6 equal portions to form patties the thicker the better !! set aside. 3. in a sperate bowl add all of your 7 dry seasonings. 4. coat each of your 6 burgers on both sides with the blackening seasoning. 5. using the side burner of your gas grill and a 12" or larger cast iron skillet add a few tablespoons of colovita olive oil. slice and toast all 6 of your rolls untill they are golden brown. 7. using the same pan add 1/4 cup more of colovita olive oil turn the burner to the highest setting. let the pan and oil get to the point where it is starting to smoke. add your blackened burgers to the pan GENTLY! DO NOT SPLASH YOURSELF WITH OIL !! OUCH..let the burgers cook for 3 minutes before flipping them. use a timer if need arises. DO NOT TOUCH THEM NO MATTER HOW MUCH THEY SMOKE AND FLARE UP after 3 minutes flip and repeat 3 minutes less time for thin burgers.serve these burgers with a big dollop of grey poupon a few of the california avacado slices and the sliced onion on each. SPICY GOODNESS!!!