My Philly Blues Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Sweet Tomato Onions:
1/4 cup olive oil
3 large red onions, thinly sliced
3 garlic cloves, minced
1 large, ripe tomato, diced
3 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/3 cup cider vinegar
2 pound ground chuck
4 well beaten eggs
4 tablespoons Worcestershire sauce
3 tablespoons Hot Sauce
1 teaspoon salt
1 teaspoon pepper
1 cup bread crumbs
Vegetable oil, for brushing on the grill rack
1 loaf potato bread
1/2 cup blue cheese dressing



Prepare a medium-hot fire in a charcoal gill with a cover, or preheat a gas grill to medium-high. To make the Sweet Tomato Onions, heat the olive oil in a large skillet over medium heat. Add the sliced red onions and cook 20 minutes uncovered, stirring often, until browned. Stir in the garlic and tomato and cook for 5 minutes. Add the Worcestershire, molasses, and cider vinegar. Reduce the heat and simmer for 15 minutes. To make the patties, combine the beef, beaten eggs, Worcestershire sauce, hot sauce, and salt and pepper. Very gently incorporate ingredients to avoid compacting the mix. Divide the mixture into 6 equal portions and gently roll the patties in the bread crumbs to cover. Form 3/4" thick patties. Brush the grill rack with vegetable oil. Place the patties on the rack directly over the heat, cover, and cook turning once, until done. About 7 minutes on each side for medium-well. Cut 1/2" slices from loaf of bread and toast 2 minutes each side. To assemble the burgers, top each pattie with generous amounts of Sweet Tomato Onions and blue cheese. Serve immediately and enjoy!