Midwest Rhubarb Glazed Burger with Maytag Cheese Spread and Creamed Corn Salad

Pairs well with:


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


2 pounds ground chuck
1 cup rhubarb, chopped into small pieces
1/3 cup grated onion
1/3 cup honey
1 1/2 teaspoons salt
1/2 teaspoon Coleman’s ground mustard

1 ½ cups chopped fresh or frozen rhubarb
4 tablespoons sugar
4 tablespoons red wine, such as Sutter Homes Zinfandel
1/8 teaspoon ground mustard

Corn Salad:
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
½ teaspoon dried dill weed
2 teaspoon chopped fresh chives
2 ¾ cups fresh sweet corn, cut off cob
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy or whipping cream
3 roma/plum tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
3 tablespoons fresh basil, chopped

Maytag Cheese Spread:
5oz. Maytag Blue Cheese
1 cup sour cream
1/2 teaspoon fresh ground pepper

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) soft, good quality Kaiser Rolls split


Preheat a gas grill to medium-high.

In a large bowl and add the chuck, rhubarb, onion, honey, salt and mustard. Wet hands and combine well, handling the meat as little as possible. Form into 6 patties and refrigerate until ready to grill.

To make glaze: In a medium fire-proof skillet combine rhubarb, sugar, wine and ground mustard. Heat on the grill, bring to boil. Reduce heat and simmer until rhubarb is tender and thickened, about 15 minutes. Pour sauce into small mesh strainer over bowl and mash rhubarb through strainer. Set aside, discarding rhubarb in strainer.

To make corn salad: wipe out medium fire-proof skillet with paper towel and heat oil; add garlic, shallots, dill weed, chives and corn.
Sauté for 3-5 minutes or until tender add salt and pepper.
Add cream and simmer for 1 minute. Remove from heat. In medium bowl, toss the chopped tomatoes with the cucumbers, basil and corn mixture. Set aside to cool.

To make cheese spread: In small bowl combine blue cheese, sour cream and pepper. Smash with fork until blended.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium, basting often with the glaze until the desired doneness is reached. During the last 2 minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the Maytag cheese spread over the bun bottoms. Place a patty on each bun bottom and top with equal portions of the creamed corn salad. Add the bun tops.
Makes 6 burgers