Gorgonzola Garlic Burgers with Tomato Pesto and Drunk Onions


Garlic-Mushroom-Tomato Mayonnaise

2/3 cup mayonnaise
1/3 cup chopped shitake mushrooms
1/3 cup sun-dried tomatoes packed in olive oil
4 cloves of garlic

Drunk Onions

1/4 cup red wine (Cabernet Sauvignon works well)
1/4 cup balsamic vinegar
1/4 cup brown sugar
1 medium chopped red onion


2 lbs. ground beef
6 ounces gorgonzola cheese
1/2 cup chopped shitake mushrooms
5 cloves of chopped garlic
Coarse salt
2 tablespoons red pepper flakes

Vegetable oil, for brushing the grill rack
6 Onion Rolls
Sliced avocado



To make the garlic-mushroom-tomato mayonnaise combine the mushrooms, sun-dried tomatoes, garlic and dill in a blender or food processor until well blended. Add the mayo and blend until everything is evenly incorporated. Refrigerate until serving.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the drunk onions combine the red wine, balsamic vinegar and brown sugar in a small fire-proof saucepan. When the brown sugar is totally dissolved add the onions. Let the onions simmer, stirring occasionally, until the mixture becomes a little sticky. When the liquid looks like syrup remove the pan from the grill and set aside to cool.

To make the patties combine the gorgonzola cheese, mushrooms, garlic, salt and red pepper in a large bowl. Add 3/4 of the cooked onions and the beef. Handling the meat as little as possible to avoid compacting it, mix well. Dicide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 – 5 minutes. Turn the patties and continue grilling, cooking until done to preference. During the last few minutes of cooking, place the buns, top side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, put a generous amount of the garlic-mushroom-tomato mayonnaise over the cut sides of the rolls. Place the patties on the bottom roll, then enough spinach to reach the edges of the roll and a generous amount of avocado slices. Add a sprinkle of the leftover onions and a dash of salt. Add the roll tops and serve.

Makes 6 burgers