Cool and Crisp Big Bleu Burger

Pairs well with:


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


6 ounces of your favorite crumbled bleu cheese
1/2 cup sour cream
1 tablespoon extra virgin olive oil
2 pounds ground chuck
1/2 cup minced onion
3 teaspoons poultry seasoning
2 teaspoons salt
2 teaspoons ground black pepper
vegetable oil for brushing grill rack
6 burger or sandwhich size potatoe rolls, split
6 romaine lettuce leaves
6 large tomatoe slices, 1/4 inch thick
1 medium cucumber sliced very thin
6 fresh dill sprigs



Preheat grill to medium-high. To make the bleu cheese spread, combine crumbled bleu cheese, sour cream, and olive oil in small bowl. Cover and set aside. To make patties, combine ground chuck, onion, poultry seasoning, salt and ground black pepper in large bowl. Mix well, but still handling meat as little as possible to avoid compacting it. Mixture should be divided into 6 equal portions. Form the portions into patties to fit the rolls. When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook 5 to 7 minutes on each side for medium doneness. When the patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of the grill rack to toast lightly. To assemble the burgers, take a roll bottom and place a romaine leaf, an equal portion of bleu cheese spread, a tomatoe slice, a patty, 3 cucumber slices, and one dill sprig spread out evenly over cucumber. Add the roll tops and serve. Makes 6 burgers.