Jay’s Shredded Blue

Pairs well with:


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


Filet Mignon Steak
Lean Ground Beef
Crumbled Blue Cheese
Ciabatta Burger Buns
Crushed Red Pepper
Extra Virgin Olive Oil
Sea Salt 
Peppercorn Grinder
Romaine Lettuce
Tomatoes (Optional)
Onion (Optional)



Begin by shredding the Filet Mignon steak in a cheese shredder. Combine shredded steak with ground beef at a 2 to 3 ratio (Steak to Beef). Mix well by hand. Make preferred weight of meat (mine is 3/8 lb.) into balls. In seperate bowl, mix 1 teaspoon of Crushed Red Pepper, 2 tablespoon of sea salt, and 3 tablespoons of olive oil. Then take ball of meat and mix with contents of bowl, attempting to absorb all. Make meat into patty form and then place on plate and sprinkly heavily with ground pepper on the up facing side of meat only. After grill is at a medium temperature for five minutes, place patty on grill. As you begin to cook the burger place 2 tablespoons of butter in middle of the burger. After it cooks to preferred doneness flip. Repeat the sprinkling of pepper and placement of butter. As burger nears preferred doneness, toast buns quickly on grill and flip meat once to add blue cheese. Add enough blue cheese to cover meat. After cheese melts, add buger to slightly toasted buns. Top with two leafs of burger sized romaine. Enjoy.