Extra Blue Burger with Cabernet Poached Cranberries

Pairs well with:

Cabernet Sauvignon

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

Looking into my fridge I had two kinds of blue cheese and wondered if I could create a burger with a New England feel plus a nod to my Italian roots. My husband and I really enjoyed this burger out on the deck last night and hope you will, too.


1 cup Sutter Home Cabernet Sauvignon
1 cup beef stock or broth
½ cup dried sweetened cranberries
2 tablespoons molasses
1 teaspoon unsweetened Dutch processed cocoa powder
2 pounds 80% lean ground beef
2/3 cup crumbled gorgonzola cheese
½ cup fresh white bread crumbs
¼ cup chopped green onions
2 tablespoons chopped flat leaf parsley
2 tablespoons steak sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
vegetable oil for greasing grill
6 slices Stagnola blue cheese or other creamy blue cheese
6 soft onion rolls, split
1 head Boston lettuce leaves, rinsed and dried


Heat covered gas grill to high. In a medium skillet, bring wine, stock, cranberries, molasses and cocoa powder to a boil. Boil sauce, stirring occasionally, for 20 to 22 minutes or until reduced and slightly syrupy; set aside. Meanwhile, in large bowl, combine beef, gorgonzola, bread crumbs, green onions, parsley, steak sauce, salt and pepper until well-mixed. Divide meat into 6 portions and gently form into 4 ½-inch patties, ¾-inch thick. Press center of patty down to ½-inch thickness forming a depression which will help cook patties evenly. Brush primary grilling grate with vegetable oil. Turn all other burners to low. Grill burgers on greased grill area, covered, 3 to 4 minutes per side or until cooked through. Top burgers with blue cheese during the last two minutes of grilling time. Toast cut sides of rolls on cooler grill side. Layer bottom half of rolls with lettuce and a burger. Spoon some cabernet poached cranberries over the top of burger. Cover with roll tops. Makes 6 burgers.