Juicy Mandarin Orange-Blue Cheese Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


6 5 ounce patties (1/2 ground chuck and 1/2 ground sirloin)
2 tsp. kosher salt
1/4 cup vegetable oil(to brush grill)
1/4 cup olive oil
4 tsp. Dijon mustard
4 tsp. raspberry balsamic vinegar
pinch fresh ground pepper
2 tsp. garlic salt
2 tsp. dried basil
2 tsp. sugar
1/4 tsp. kosher salt
6 Kaiser rolls
3 cups fresh baby spinach leaves
12 1/3 thick in large diameter red onion rings- to fit grilled burger diameter
1 1/2 cup blue cheese
1 1/2 cup well drained mandarin oranges



Heat gas grill to medium high. Combine ground meat wiht 2 tsp. kosher salt. Handle little-avoid over compacting. Form into 6-5 ounce patties. Brush grill with vegetable oil. Grill each burger 5-7 minutes per side till medium done. Turn once. Mix spread. Combine olive oil, Dijon mustard, raspberry balsamic vinegar, pepper, garlic, salt, dried basil, sugar, 1/4 tsp. salt-whisk together till well blended. Grill Kaiser rolls, cut side down, the last few minutes on outside grill edge. To assemble burger: Make spinach bed on bottom half of toasted roll, place dollop of spread on spinach layer, evenly cover spinach, place burger on spinach bed, place red onion ring on burger, and place blue cheese inside of ring-the onion will corral the cheese. Then arrange mandarin oranges on cheese, add another dollop of spread. Place another layer of spinach leaves. Add roll tops.