Blue Lula Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 tablespoon chopped and packed fresh dill
1 tablespoon chopped and packed fresh cilantro
1/4 cup finely chopped red onion
1/2 cup chopped red heirloom tomatoes
1/8 teaspoon cayenne pepper
1 1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 large egg
1/8 cup water
1 1/2lbs. ground chuck (organic meat preferred)
6 ounces (12 tablespoons) Maytag Blue Cheese
Vegetable oil, for brushing the grill racks
6 fresh baked hamburger buns split
6 (1/4-inch thick) large yellow heirloom tomatoe slices
6 red leaf lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the patties, combine the dill, cilantro, red onion, red heirloom tomatoes, cayenne pepper, sea salt, freshly ground pepper, egg, and water and mix well. Gently blend the beef and mixture together, handling meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Take each portion of mixture and divide in half and form two thin patties. A hamburger press works well to make patties more uniform. Place 2 tablespoons of blue cheese between the two patties and gently seal around the edge of the patties to keep the blue cheese in the middle. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill until done to preference 3 to 4 minutes. Carefully turn the patties over and continue grilling until done about 5 minutes longer. During the last few minutes of grilling the patties, place the buns cut side down on the outer edges of the grill rack to toast lightly until golden about 2 minutes. To assemble the burgers, on each bun bottom, place a burger, 1 slice of yellow heirloom tomatoe, 1 red leaf lettuce and add the top of the bun and serve while hot. Makes 6 burgers