Chicago Blues Burger

Pairs well with:

Cabernet Sauvignon

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


1/2 cup good-quality aged balsamic vinegar
3/4 teaspoonsfresh rosemary, minced

1 head of garlic
1 tablespoon olive oil
Salt and pepper

1/4 teaspoon minced fresh rosemary
1/4r teaspoon fresh lemon juice
2/3 cup mayonnaise
Salt and pepper

1 and one half lbs ground chuck
Salt and pepper
6 slices red onion
2 tablespoons olive oil
6 thinly sliced prosciutto slices, chopped
2 oz gorgonzola cheese, crumbled

2 tablespoons extra virgin olive oil
1 tablespoon good-quality aged balsamic vinegar
Salt and pepper
1/2 cup arugula, coarsely chopped

6 onion rolls, split



Pour vinegar into a small saucepan and add rosemary; reduce over medium-high heat until reduced to about 4 tablespoons and moderately thickened. Keep warm.

Preheat grill to 400 degrees F. Cut the top off of one head of garlic and remove as much of the paper on the head as you can, leaving just what’s left around the cloves on. Place head in a small baking pan; drizzle head with olive oil and season with salt and pepper. Cover with aluminum foil and roast on grill until soft and light brown, about 30-35 minutes.

Peel and mince roasted garlic, then mix it with the rosemary, lemon juice and mayonnaise in a small bowl; season to taste with salt and pepper.

Form the ground chuck into 6 6 oz patties and sprinkle with salt and pepper lightly (the prosciutto and cheese are salty, so go easy). Brush onion slices with some olive oil and season lightly with salt and pepper.

Grill onion slices over a medium-high grill until slightly brown and soft. Set aside. Grill hamburger patties over the same heat for 3 minutes; flip. Divide prosciutto among the 6 burgers and grill an additional 1-2 minutes or until the prosciutto begins to crisp up a bit. Divide gorgonzola among the burgers and grill an additional 1-2 minutes or until cheese is melted. Remove burgers from grill to a warm plate and tent with aluminum foil to rest.

While burgers are resting, whisk olive oil and balsamic together and season lightly with salt and pepper. Toss chopped arugula with the vinaigrette.

To assemble burgers: Spread 1 tablespoon garlic-rosemary mayonnaise on the bottom of each bun half; top each with a slice of the grilled onion, then the arugula mixture, and then place the grilled hamburger on top, and enjoy!