Gorgonzola and Applewood Bacon Stuffed Burgers with Cabernet Mayonnaise on Focaccia Rolls

Pairs well with:

Cabernet Sauvignon

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


16 oz Ground Chuck
16 oz Ground Sirloin
3 T Beef Broth
2 tsp Sea Salt
1 tsp Fresh Ground Pepper
3 each Fresh Garlic Cloves, minced
1 C Sutter Home Cabernet Wine
6 Applewood Smoked Bacon strips
4 oz Gorgonzola cheese, crumbled
½ C Mayonnaise
¼ C Vegetable Oil for Grill
6 Focaccia rolls, split
3 C Mesclun greens
2 Beefsteak Tomatoes, sliced thin
1 med Red Onion, sliced thin



In a large bowl, combine chuck, sirloin, broth, salt, pepper, and minced garlic cloves. Meanwhile, place cabernet wine in a small saucepot and reduce over low to medium heat gas grill until it reaches a thick syrupy consistency (about 12 to 15 minutes). Over medium heat on a gas grill cook bacon in sauté pan until crisp (about 6 minutes). Remove from heat and drain on paper towels. Crumble bacon and place in a small mixing bowl. Add gorgonzola and combine; divide this mixture into 6 equal portions. Divide beef into 12 equal portions and flatten into a patty shapes. Drop 1 portion of gorgonzola mixture in the center of each patty and top with a second patty. Press patties together to seal in filling. Once wine has reduced, remove from grill and pour into a small metal bowl to cool. When cool, whip in mayonnaise. Reserve. Grease grill with vegetable oil. Cook burgers over med-high heat gas grill about 4 minutes each side for medium rare or 5 minutes each side for medium. About 2 minutes before burgers are done grilling, place split foccacia rolls on grill to toast slightly. Remove rolls and spread each side of the focaccia rolls with cabernet mayonnaise. Place about ½ C of mesclun greens on bottom portion of each roll. Place your burger cooked to desired doneness. Next, place a slice of tomato on each roll. Then add a slice of red onion and top off with remaining half of the focaccia roll.