Bradenton Blue’s with a Caper Zest

Pairs well with:

Cabernet Sauvignon

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


3 lbs ground chuck
1 1/2 tbsp Cavenders all purpose seasoning
3 cups crumbled Blue Cheese of Choice
1/3 cup unsalted butter
2 cloves garlic, minced
1 large onion, chopped
2 cups or 16 oz. of Fresh sliced mushrooms
1/3 cup lemon juice
1/2 cup White Zinfandel
3.5 fluid ounces Nonpareilled Capers
2 tbsp all purpose flour
4 tsp black pepper
5 tbsp olive oil
6 Kaiser rolls
Vegetable oil for grill



Hamburgers: In a large bowl combine 3 lbs ground chuck, 1 1/2 tbsp Cavender seasoning, and 1 1/2 cups crumbled Blue cheese of choice, mix well. Cover and place in refrigerator until ready to cook. Place the remaining 1 1/2 cups blue cheese in frig until ready to use.
Caper Zest Sauce: Heat a large heavy nonstick fireproof skillet on medium/high. Add 1/3 cup butter and 2 cloves of minced garlic. Add 1 large chopped onion and 2 cups sliced mushrooms. Cook about 15-20 minutes covered, stirring about 4 or 5 times. This will bubble as if boiling, and it will reduce in size. Add 1/3 cup lemon juice, 1/2 cup White Zinfandel, and 3.5 fluid ounces of Capers with juice (do not drain). Stir really well and cook on medium/high heat for 5 minutes covered. While caper zest sauce is cooking for the 5 minutes, in a small bowl mix 2 tbsp flour and 2 tsp black pepper. After 5 minutes, drop the heat down to low, stir in 2 tbsp flour/pepper mixture slowly. Make sure you stir the entire time to avoid clumping. This will thicken the sauce. Keep covered adn on low heat whiel preparing the rest of meal.
Toasting buns: In a small bowl, mix 5 tbsp olive oil and remaining 2 tsp pepper. Slice 6 Kaiser rolls in half. Brush generously each sliced side with the olive oil/pepper mixtre. Place each sliced side down on grill and toast. Place on a plate and cover until ready to use.
Cooking burgers: Get meat out of frig, and divide meat into 6 large equal patties. Brush grill with vegetable oil to avoid sticking. Place the patties on gas grill and cook to desired doneness.
Making of the finished hamburger: Get remaining crumbled blue cheese out of frig. Place one side of toasted bun on plate. Take a spoon and scoop 3 generous portions of crumbled blue cheese on bun. Place large, sizzling burger on top of the blue cheese. With a large serving spoon, scoop 1 to 2 spponfuls Caper zest sauce, put on top of burger. Place other half of toasted bun on top.