Heartland Burger

Pairs well with:


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


Heartland Burger Blue Cheese Schmear
4 ounces goat cheese, room temperature
4 ounces blue cheese, room temperature
4 ounces cream cheese, softened
Vidalia Onion Spread
4 large sweet onions (Vidalia, Maui, Texas Sweet), peeled, sliced 12 large cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
2 tablespoon chopped fresh chives
2 pounds ground chuck
2 tablespoons Steak Seasoning mix 
6 Kaiser rolls
 2 cups baby lettuce mix
6 slices tomato



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Blue Cheese Schmear, combine the goat cheese, blue cheese and cream cheese and mix until thoroughly combined. Set aside. To make the Vidalia Onion spread, place the garlic in a foil pouch and drizzle with 1 teaspoon olive oil. Place on grill and roast until soft and mellow, about 30 to 45 minutes. Meanwhile, place a large skillet on the grill and add remaining 2 teaspoons oil. When hot, add the onions and honey and cook until golden and tender, about 30 to 40 minutes. Let cool completely. Puree the onions and garlic in food processor. Add the chives and pulse to mix. Transfer to small bowl. Cover. To make the patties, combine the ground beef and steak seasoning and mix well. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side for medium. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread cut side of the bottom rolls with the blue cheese schmear. On each bottom roll, place a generous portion of the baby lettuce mix, a tomato and a patty. Spread each top roll with the Vidalia Onion spread. Place on top of the patty and serve. Makes 6 burgers