Gorgonzola Stuffed Blue Burger with Basil-Garlic Aioli

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.


1/2 cup blueberries, fresh or frozen
1 3/4 lbs lean ground beef
1/4 cup Sutter Home chardonay
1/4 tsp ground black pepper
1/8 tsp salt
3/4 cup crumbled gorgonzola
3 cloves garlic, minced
1/2 cup chopped fresh basil
Canola oil, to oil grill rack
6 kaiser rolls, sliced in half
1/2 cup mayonaise
1/4 cup fresh basil, finely chopped
1 Tbs garlic powder
2 cups baby spinch leaves
2 tomatoes, thickly sliced



Puree the blueberries in a blended or food processor. Mix blueberry puree, ground beef, Sutter Home chardonay, pepper and salt; set aside. In another bowl combine gorgonzola, minced garlic and fresh basil. Form cheese mixture into 6 equal size rounds. Divide and shape ground beef into 12 1/4" thin patties. Place a cheese round onto 6 of the patties, top with the remaining patties and press down the edges to seal the meat around the cheese. Oil grill rack and preheat gas grill to 350 degrees fahrenheit. Place patties directly over heat on grill rack. Cover and grill for 15-20 minutes, or until done (160 degrees). Flip each patty once, halfway through cooking time. Place buns, cut side down on grill rack to warm, for 3-5 minutes. Combine in medium bowl mayonaise, fresh basil and garlic powder. Spread warm buns with aioli, add patties and top with spinach leaves and tomato slices. Serve immediately. Enjoy!