It’s All About the Bun

Pairs well with:

Cabernet Sauvignon

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


2 Whole Garlic Bulbs
3-1/2 Tablespoons Colavita Olive Oil
4 Ounce Package Treasure Cave Bleu Cheese, Softened and Coating Removed
4 Tablespoons Butter, Softened
6 Ciabatta Rolls, or Enough Loaf Bread for Six – 5 Inch Squares, Split
1 Medium Red Onion, Sliced Paper Thin
3 Cups Fresh Grape Tomatoes
1 Tablespoon Ground Cloves
3 Pounds Ground Beef Chuck
1-1/2 Teaspoons Fresh Ground Black Pepper
1-1/2 Teaspoons Salt


Preheat covered gas grill to medium high heat.

Ciabatta with Bleu Cheese Garlic Butter Spread
Cut the tops off the garlic to expose the tips of the individual cloves. Wrap in aluminum foil leaving top open to drizzle 1/4 tablespoon of olive oil on cut tops. Roast on indirect grill heat with cover closed for 30 minutes. Garlic cloves should be soft enough to squeeze out on to a cutting board to be chopped and mashed with the side of a kitchen knife to make a paste. Combine roasted garlic paste, bleu cheese, and butter in a small bowl and mix. Spread mixture on inside of each half of ciabatta roll or bread and lay on sliced red onion, distributing spread and onion evenly between the twelve pieces. Place halves together and lay on aluminum foil sheet. Cover with a second sheet of foil sealing the edges tightly and place on grill off direct heat for one hour. Remove top sheet of foil and allow top to lightly toast. Turn to evenly toast both sides.

Roasted Clove Tomatoes
Toss grape tomatoes with 3 tablespoons olive oil and then with 1/2 tablespoon of ground cloves to coat. Using skewers or a grill basket, roast on grill. To cook evenly; turn skewers or toss tomatoes in basket, and alternate between direct and indirect heat as necessary until ever so slightly charred and shriveled but still intact (about 15 minutes). Sprinkle with remaining ground cloves while cooking.

Divide ground beef equally to make six individual patties sized to fit buns. Season each with 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon salt. Cook on medium high heat until medium well (about eight minutes per side). Place 1/6 of roasted tomatoes on bottom half of each bun. On this; place the burger, and top half of bun. Bon Appetit.