Blue Cheese Stuffed Burger w/ sauteed Portobello, garlic, onion, and wine reduction

Pairs well with:

Cabernet Sauvignon

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


1 lb lean ground beef
16 oz fresh blue cheese
16 oz Portobello or baby bella mushrooms
1 red or yellow onion
3 cloves fresh garlic
1 187ml bottle of Pinot Noir (Sutter Home 4 Pack) 
6 Tbsp Olive Oil
2 Tbsp Butter
1 tsp season salt
1 tsp sea salt
2 tsp fresh ground black pepper
4 fresh Kaiser or Deli rolls
4 leaves red lettuce (if desired)



Pre Heat Grill (med to high heat) when cooking on the grill I like to cover with alunminum foil, so to catch any of the blue cheese that may melt out. (or you can choose to do this on the stove as well, in which case you will need a skillet large enough.) In a large bowl combine hamburger, 1 tsp season salt and 1 tsp fresh ground pepper, mix well. Next divide into 4 even balls. Making these balls will make it easier to stuff the burgers. Once you have made the balls, take your finger and press through the ball until you reach the middle (do not go all the way through) you are trying to create a type of 'pocket' to place the cheese in.(Approx. 1'1/2 in diameter) Once you have all 4 done, place on a cookie sheet with the holes facing up. Taking the blue cheese you can make slices or crumble it, I find that using the crumbles makes it easier to stuff. Take 1-2 Tbsp of the blue cheese and your going to stuff it into the holes in the burgers. Don't worry if it falls out, just keep stuffing it in there. Once you have finished close up the burger by pulling up the sides around the holes and then forming into pattys. Once those are closed up you are ready to put them on the grill. Those will take anywhere from 15 – 20 minutes. Depending on you taste in burgers. I prefer mine well done so I tend to leave longer, 20 – 23 mins. (this also insures that the cheese will be melted) If cooking on the stove place in pan and cook thoughly over med to high heat. While these are cooking, you are going to want to start the reduction. In a skillet (10 to 12 in.) Place the remaining 4 Tbsp Olive Oil and the 2 Tbsp butter and beging to heat. (med to high heat) Slice mushrooms, onions, and put into pan. Press garlic and add as well. Cooking that down until carmelized, then add the Pinot Noir and reduce down by half. Keep on a low simmer until burgers are ready. To prepare the rolls, slice in half (toast if desired, place in over on broil for 2-3 mins.) and place one leaf of lettuce on each bottom. Once burgers are completely cooked, place one on each roll. Once that is complete, spoon the reduction of onion and mushroom on top of the burgers. Place tops of rolls on burger and serve with any of your favorite side dishes or salads!