Cabernet Burger with Creamy Gorgonzola Alfredo Sauce

Pairs well with:

Cabernet Sauvignon

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


Creamy Gorgonzola Alfredo Sauce:
1 tablespoon butter
3/4 cup heavy whipping cream
5 ounces crumbled gorgonzola cheese
1/3 cup freshly grated parmesan cheese
pinch of salt
pinch of freshly cracked pepper
2 pounds ground chuck
1/3 cup Sutter Home Cabernet Sauvignon
4 green onions, chopped, white and light green parts only
2 teaspoons salt
1 teaspoon freshly cracked black pepper
6 slices Canadian bacon
Colavita Extra Virgin Olive Oil, for brushing grill rack
6 Kaiser rolls, split



Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high heat. To make the Alfredo sauce, put a medium saucepan on the grill and add the butter. When the butter starts to foam, add the whipping cream and bring to a boil. Add the gorgonzola and parmesan cheeses and move off the direct heat. Stir until melted and creamy. Add salt and pepper. Keep off to the side on low heat. For the patties, combine the meat, wine, green onions, salt and pepper in a bowl. Shape into 6 equal patties to fit the rolls. Brush th grill rack with Colavita olive oil. Place patties over medium high heat section of grill and cook for 4 minutes, covered. Turn patties over and place the slices of Canadian bacon next to the patties over heat source and cover. After 3-4 minutes, turn bacon over and add buns to toast for 2 minutes. Give cheese sauce a good stir and take everything off the grill. To assemble the burgers, place a dollop of cheese sauce on the bun bottoms, add the patty, a slice of Canadian Bacon, and another (bigger) dollop of the cheese sauce on the top bun. Serve and enjoy!