Gorgonzola Burgers with Roasted Asparagus and Morels

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Patty Stuffing:
6 tablespoons gorgonzola cheese, crumbled
¼ teaspoon dried thyme
¼ ground teaspoon freshly ground pepper
2 tablespoons unsalted butter, room temperature
2 pounds ground chuck (around 20% fat)
1 teaspoon salt
1 teaspoon dried thyme
1 ounce dried morel mushrooms
1-2 cups Sutter Home Chardonnay
Roaster Asparagus:
1 bunch fresh asparagus, bottom 1 inch of stalk removed
2 tablespoons olive oil
6 good quality hamburger buns
3 tablespoons olive oil
2 cloves garlic, sliced in half
1 bunch watercress
Salt and pepper to taste



1. Mix the gorgonzola, thyme, pepper and butter together and set aside. 2. With clean hands (and no rings), mix the 2 pounds of ground beef, 1 teaspoon salt and 1 teaspoon dried thyme in a mixing bowl until the salt and thyme are incorporated in. Do not over mix. Divide the mixture into twelve equal portions. Form thin patties out of each portion. 3. Place about a tablespoon of the cheese filling mixture to the center of one patty and cover with another. Use your hands to ensure that all the filling is covered and will not leak out during the barbeque process. Place patties in the refrigerator for at least one hour before cooking. 4. Add the wine and dried morel mushrooms to a glass dish and let them soak for at least 25 minutes before building the better burger. 5. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 6. Mix the asparagus with the oil, salt and pepper. Place asparagus in non-stick grill topper (so it doesn’t fall through the grates) on the barbeque. Cook for a few minutes until tender. These will burn easily so check every 2 minutes. Remove off the heat when cooked and cut each stalk in half. 7. Cook burgers over direct heat, flipping only once until burgers are cooked to preference. Do not press down on the top of the burger during cooking or the filling will leak out. 8. Slice the hamburger buns in half. Lightly rub the garlic over each bun. 9. Pour the olive oil on a plate and add a pinch of salt and finely ground pepper. Lightly dip each open part of the bun in the olive oil. Lightly toast the buns, olive oil side down. Tear the watercress leaves and remove the stem only portion. Toss the watercress in the remaining olive oil mixture. 10. Remove the mushrooms from the wine and lightly squeeze out excess moisture. 11. To assemble the burgers, place a small handful of the watercress mixture on top of the bottom bun. Add the roasted stocks of asparagus so that they form a flat surface. Top that with the burger. Add 1/6 of the mushroom mixture to the top of each burger and top with the top of the bun.