Blue-Zin Burgers with Carmelized Zinfandel Onions

Pairs well with:


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


Zinfandel onions:
1/4 cup extra-virgin olive oil
2 tablespoons butter
2 large yellow onions sliced thin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 cups Sutter Home zinfandel
Zinfandel mustard:
1/2 cup stoneground mustard
1/2 cup mayonaise
2 tablespoons zinfandel
dash pepper
1/4 teaspoon salt
1 teaspoon chopped fresh thyme sprigs
2 pounds ground chuck
1 pound ground brisket
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1/2 cup zinfandel
Vegetable Oil for brushing the grill rack
6 kaiser rolls, split
6 ounces point reyes blue cheese, crumbled



To make onions, heat 12 inch saute pan over high heat. When hot, add the olive oil, butter, onions, salt and pepper. Reduce pan to medium and continue to cook for about 20 minutes until carmelized, stirring often. Add the zinfandel and cook until the wine is 2/3 reduced. Let mixture stand until cooled to room temperature. To make mustard, mix mustard, mayonaise, zinfandel, pepper, salt, and thyme in a small bowl. Refridgerate until ready to use. Pre-heat gas grill on medium-high heat. To make burgers, combine chuck, brisket, salt, pepper, and zinfandel in a large bowl,until mixed well, handling lightly. Divide into 6 equal portions and form the portions into patties. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 5 minutes. Turn the patties once and continue grilling 5-7 minutes for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly. To assemble burgers, place a generous amount of zinfandel mustard on both the top and bottom sides of the rolls. On each of the rolls, place a patty, one tablespoon of blue cheese and a generous heaping of the zinfandel onions. Add the roll tops and serve.