Blue Cheese-BLT Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 pounds ground chuck
¾ cup crumbled Maytag blue cheese
1 ½ teaspoons freshly cracked black pepper

6 slices thick-cut bacon
6 toothpicks for securing bacon

Vegetable oil, for brushing the grill rack and toast
12 slices Texas toast
6 tablespoons mayonnaise
6 leaves lettuce
6 slices tomato



Prepare a medium-hot fire in a charcoal grill with a cover.

To make the patties, in a large bowl, combine ground chuck, blue cheese and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and shape into patties. Wrap 1 slice of bacon around the edge of each patty; secure with a toothpick.

When grill is ready, brush the rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. Remove from grill; remove and discard toothpicks.

Meanwhile, brush one side of each slice toast with oil and place oiled side down, on outer edges of rack to toast lightly.

To assemble the burgers, top 1 slice toast with 1 tablespoon mayonnaise, a leaf of lettuce, a patty and a tomato slice. Serve.