Gorgonzola Cheese Burger with Fresh Tomato Basil Salsa

Pairs well with:

Cabernet Sauvignon

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


2 1/2 lb. ground chuck
– 1 tablespoon finely chopped fresh garlic
– 1 tablespoon + 1 teaspoon Grey Poupon mustard
– 1 tablespoon + 1 teaspoon Worcestershire
– 2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 1/2 cup crumbled Gorgonzola cheese
– 6 bib lettice leaf cups
– 6 French bread burger buns lightly buttered
– 5 medium ripe red tomatoes,seeded and diced 1/3 inch pieces
– 1/2 cup small diced red onion
– 1/2 cup fresh basil leaves cut into thin strips
– 1 1/2 teaspoons Balsamic vinegar
– 1 1/2 teaspoons Colavita extra-virgin olive oil
– 3/4 teaspoon black pepper or to taste



Mix first six ingredients together ,well. Chill for at least 30 minutes. Devide cheese into six 1/4 cup portions. Set aside. Clean lattice and set aside.Cut and butter buns ,set aside. While meat mixture chills make salsa. Mix remaining seven ingredients. Chill. Heat grill to medium high. Form meat mixture into six 1 inch thick burgers making an indenture in the center of each. This will help Burger cook flat and hold cheese better. Cook burgers about four minutes on each side.Top burgers with cheese close grill and cook one minute longer. While burgers cook toast buns. Place burgers on toasted buns. Top each with lettice leaf filled with salsa. Serve right away.