Gorgonzola Burgers with Smoked Paprika Grilled Onion Rings and Creamy Preserved Lemon Fennel Relish

Pairs well with:


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


Ingredient List for Smoked Paprika Grilled Red Onions:
Extra virgin olive oil for grill rack
2 large red onions, peeled
2 tablespoons Colavita Limonolio, lemon flavored extra virgin olive oil
2 tablespoons smoked sweet paprika
½ teaspoon spicy seasoned salt
Ingredient List for Relish:
1 tablespoon Colavita Limonolio, lemon-flavored extra virgin olive oil
¼ cup finely diced red onions
¼ cup finely diced sweet red bell pepper
½ cup shredded fennel bulb
2 tablespoons preserved lemon zest, minced or thin strips
1 tablespoon fresh parsley, finely minced
½ teaspoon spicy seasoned salt
1/4 cup mayonnaise
2 tablespoons Grey Poupon Dijon Mustard
1 tablespoon sugar
Ingredient List for Patties:
1 ½ pounds ground chuck
1 ½ teaspoons spicy seasoned salt
2 tablespoons Sutter Home Zinfandel
1 tablespoon Colavita Limonolio, lemon-flavored extra virgin olive oil
1 tablespoon fresh parsley, finely minced
2 teaspoons smoked sweet paprika
½ cup crumbled Gorgonzola cheese
Ingredient List for Assembly:
6 4-inch diameter Onion Kaiser Rolls
6 Bibb or Butter lettuce leaves



For skewed grilled onions: Prepare barbecue at medium heat. Brush grill rack with olive oil. Pierce one or two large red onions all the way through horizontally with thin metal poultry-lacing skewers or six-inch soaked wooden skewers. Space each skewer about ½ inch apart as you move horizontally down the onion, attempting to get six skewers in one onion, or using part of the second onion to get six slices. Cut the onion half way between each skewer so you get ¼ to ½ inch thick slices, each held together with a skewer. If the rings are not held together firmly, run another skewer through each slice, about an inch from the first skewer. Pour 2 tablespoons of lemon-flavored extra virgin olive oil in a small bowl and brush liberally on both sides of each onion slice. Set onions aside on baking sheet. In small bowl, combine 2 tablespoons Smoked Paprika, ½ teaspoon salt and ¼ teaspoon black pepper well. Use a spoon and liberally sprinkle the spice mixture over both sides of each skewered onion. Place onions on grill and cook just until they start to become softened and charred on each side. You can spray onions with water one or two times on each side, as they grill, to keep them moist. When done, place slices on baking sheet to cool 5 minutes. Remove skewers from each slice, while holding the rings together. Set onions aside until burger assembly. For Relish: Increase grill temperature to medium- high heat. Pour 1 tablespoon lemon- flavored olive oil in fire-proof, non- stick skillet and place on grill. Add red onions and cook for 2-3 minutes until this start to wilt. Add red bell peppers and cook another 2-3 minutes until they are tender crisp. Remove skillet from heat and pour vegetable mixture into a medium-sized bowl. Let cool 10 minutes. Pour shredded fennel bulb, preserved lemon zest, fresh parsley, seasoned salt, mayonnaise, Dijon Mustard and sugar into the bowl with the onions and peppers and stir well to combine. Set Aside. For Patties: In large bowl, quickly break ground chuck into smaller pieces. Over the meat, sprinkle the seasoned salt, Zinfandel, lemon-flavored Olive Oil, fresh parsley, and smoked paprika. Stir the ingredients into the meat with a fork. Divide meat into 6 equal portions on a baking sheet. Wet hands with water and form meat quickly into 6 patties that are about ½ inch thick in the middle and ¾ inch around the edges. Do not over handle. Turn grill to medium-heat heat and brush grill rack with more olive oil. Place patties on grill rack and cook about 4 minutes per side or to desired level of doneness. During last 2 minutes of grilling burgers, spoon crumbled gorgonzola cheese in the center of each grilled burger, dividing cheese between the 6 burgers. Remove burgers from grill and let rest for 2 minutes. While burgers are resting, place the rolls, cut side down on the outer edges of the grill rack to lightly toast. For Burger Assembly: Spoon relish generously onto bottom of rolls. Place a grilled patty on each bottom roll then top each patty with a piece of bibb or butter lettuce, then a slice of grilled onion and another spoon of the relish, Cover with top roll and serve immediately. Serves: 6 Burgers