Blue Martini Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/ 2 cup plus 2 tablespoons of crumbled Maytag Blue Cheese
½ cup Mayonnaise
1 Tbs. Vodka
1 lb ground Sirloin
1 lb ground chuck
¼ cup of Vodka
1/2 cup pitted green olives, finely chopped plus six whole olives for garnish
½ cup sweet onion, finely chopped
3 tbs chopped flat leaf parsley
1 tsp salt
Vegetable oil for brushing grill racks
6 bun-sized focaccia bread sections, sliced horizontally
¼ cup extra virgin olive oil
Grey poupon Mustard
6 butter Bibb lettuce pieces
6 thin slices of Red onion
6 bun size slices of Tomato



Prepare a gas grill to medium high, or prepare a medium-hot fire in a charcoal grill with cover. To make the mayonnaise, combine the 1/2 cup of Blue Cheese, Mayonnaise and Vodka in a food processor or blender until a smooth and creamy consistency. Transfer to a bowl, cover and refrigerate until ready to use. To make the patties, combine the ground sirloin, ground chuck, vodka, chopped olives, onion, parsley and salt. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into six equal portions and form into patties to fit the focaccia bread sections. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5-7 minutes on each side for medium. Brush the focaccia bread sections with olive oil. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread a thin layer of grey poupon over the bottom cut side of the focaccia section, top with a lettuce leaf, a patty, a tomato slice, an onion slice then spread the top focaccia section with a generous amount of the Blue Cheese Vodka Mayo. Top the burger with the bread. Stuff the remaining 6 pitted or pimento free green olives with the remaining Blue Cheese. Garnish the Burger tops with a Blue Cheese stuffed olive secured with a toothpick and serve.