double pepper gorgonzola burgers

Pairs well with:


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

this robustburger brings home a melting pot of flavors with layers of savory, sweet, spicy and cheesy and easy goodness.


2 pounds freshly ground chuck
1 1/2 teaspoons sea salt
2 teaspoons freshly cracked pepper
5 cloves garlic
1/4 cup parsley
2 tablespoons ginger preserves
8 ounces crumbled Teasure Cave gorgonzola
2 tablespoons Colavita olive oil, extra virgin

Buns and garnishes:
6 slices purple onions
6 roasted red pepper halves, bottled is fine
6 hamburger buns, buttered


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Start with chopping finely the garlic and parsley and place in a large bowl. Add the salt, pepper and ginger preserves and mash all together.

Reserve 1 teaspoon of this mixture to small bowl with the olive oil for adding to pattie at final stage of grilling.

Next to make patties add chuck and gorgonzola to bowl and handling as gently as possible combine all and shape into 6 patties. Loosely cover with plastic wrap and set aside.

When 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, 4 to 6 minutes on each side for medium. Place the red peppers and onions on patties and brush with reserved herb mix the last 3 minutes of grilling. Also place the buns on the outer edges of the rack to toast lightly the last 3 minutes of grilling. Remove patties to place on buns and enjoy with a nice glass of Sutter Home Zin!