Midwest Summertime Delight! aka Burger with herb butter, Maytag Blue cheese Mushroom Salad, and creamy corn, sage and boursin spread

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.



6 T softened unsalted butter
2 T fresh dill chopped
2 T chopped flat leaf parsley
1 t. worcestershire sauce


1 T Dusseldorf mustard ( Dijon could be substituted)
6 oz Maytag Blue Cheese crumbled
1 T chopped pimento
1 t. freshly ground pepper
2 T Colavita olive oil
1 T red wine vinegar
1 1/2 cups sliced domestic button mushrooms


2 T Colavita olive oil
2 ears fresh corn husked and kernals remove
1 T fresh sage chopped
2 T heavy cream
6 oz. Boursin cheese with herbs


2 # ground chuck
1/4 # ground pork
2 cloves garlic
2 T sea salt ( I like gray salt)
1 T Sutter home zinfadel

vegetable oil for brushing on the grill rack

6 Kaiser rolls split

6 pieces Romaine Lettuce

6 thin slices fresh tomato (prefer heirloom)



Preheat gas grill to medium high.

To make the herb butter, combine butter, dill, parsley, and Worcestershire sauce in the bowl of the food processor. Pulse until combined. Form into plastic log on plastic wrap. Chill until needed.

To make the mushroom salad, place mustard, cheese, pimento, pepper, olive oil, and red wine vinegar into a bowl. Stir in mushrooms, combine without breaking up
the mushrooms. Cover and refrigerate until ready to assemble the burgers.

To make the fresh corn spread, place a small skillet on the grill. Heat the olive oil slightly, add the corn and the sage until just warmed about 2 minutes. Add the heavy cream and reduce until no moisture remains. Remove from heat and cool slightly. When cooled add the Boursin and combine thoroughly

To make the patties, place the ground chuck and the pork in a mixing bowl. Chop the garlic with the salt, making a paste. Add to the meat with the white zinfadel. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form to fit the rolls.

Brush the preheated grill with oil. Place the patties on the rack, cover and grill until browned on the bottoms about 3 to 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. Divide the chilled herb butter into 6 portions. Furing the final few minutes of cooking add one portion of the herb butter to the top of each burger. LIghtly toast the rolls splilt side down on the grill rack.

To assemble the burgers, put a piece of lettuce on the bottom bun. Place some of the mushroom salad on the lettuce. Place the burger, then a generous amount of the corn mixture. Top with tomato, add the top bun.