Pairs well with:

Cabernet Sauvignon

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


2 lbs. freshly ground chuck
1.5 oz. bleu cheese – crumbled
1.5 oz. gorgonzola cheese crumbled
1 teaspoon salt
1 teaspoon ground mustard
1 tablespoon Worcestershire sauce
¼ cup Sutter Home Cabernet Sauvignon
Vegetable oil, for brushing on the grill rack
6 Large fresh hamburger buns (no sesame seeds)
6 oz chilled jar of prepared Horseradish sauce
Fresh ground pepper
6 teaspoons of bleu cheese – crumbled
6 teaspoons of gorgonzola cheese crumbled
6 paper-thin red onion slices, separated into rings



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 ground chuck, bleu and gorgonzola cheese, salt, ground mustard, Worcestershire sauce, and cabernet sauvignon, in a large bowl. Mix well, do not over mix to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls, approximately 1” thick. 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 to 7 minutes on each side for medium. During the last few minutes of cooking, toast the buns on the coolest part of the rack. To assemble the burgers, place the burger on the bun bottom, spread a teaspoon of horseradish on top of the burger then sprinkle a teaspoon of bleu cheese and a teaspoon of gorgonzola cheese. Season with a sprinkle of ground pepper and finally, place the onion rings on top of the patty. Add the bun top and serve. Makes 6 burgers