Just the Way We Like It in the Midwest Burger

Pairs well with:

White Zinfandel

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


6 T butter (room temperature)
2 T chives (chopped)
2 garlic cloves (minced)
1/2 c. mayonnaise
1 T. Grey Poupon Dijon mustard
2 T. sugar
1/2 c. Gorgonzola crumbles
2 lbs ground chuck
2 tsp salt
1 tsp pepper
2 T sugar
1/2 c. red onion (finely chopped)
30 fresh thin asparagus stalks (trimmed)
2 T butter (cut into pieces)
1 t garlic salt
vegetable oil for brushing the grill
6 sesame seed buns (split)
8 oz. fresh spinach leaves
6 slices Kraft provolone cheese
6 paper thin red onion slices, separated into rings
6 beefsteak tomato slices (1/4 inch slices)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make chive butter, combine room temperature butter, chives and garlic cloves in a small bowl and mix well. Cover and set aside.

To make Gorgonzola spread, combine mayonnaise, mustard, sugar and Gorgonzola in a small bowl mix well. Cover and keep cool.

To make patties, in a large bowl combine ground chuck, salt, pepper, sugar and red onion with your hands. Handling meat as little as possible, form into 6 equal patties.

To prepare the asparagus, take a 15 inch piece of aluminum foil and place the asparagus stalks in the middle lengthwise. Sprinkle the butter pieces and garlic salt over asparagus. Make the foil into a pouch around the asparagus. Set aside.

When the grill is ready brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the burgers on a platter when you remove the burgers from the grill, immediately place one tablespoon of chive butter on each burger. Cover with aluminum foil to keep warm.

Put the foil pouch of asparagus on the grill for 4 minutes. Remove the foil pouch from the grill and open immediately to stop the steaming. Place the sesame seed buns, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of Gorgonzola spread on each sesame seed bun half. Layer approximately 10 spinach leaves on both halves of each bun. On each bottom half place 1 slice of provolone cheese, 1 slice of tomato, onion rings, one burger patty, and five asparagus stalks. Add the bun tops and serve.