Cool & Crisp Big Bleu Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


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 pepper
vegetable oil for brushing grill rack
6 burger or sandwich size potato rolls, split
6 romaine lettuce leaves
6 (1/4 inch-thick_ large tomato slices
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, olive oil in small bowl, cover and set aside.

To make the patties, combine ground chuck, onion, poultry seasoning, salt and 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. 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 on each roll bottom, 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