Patriotic Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Bleu Cheese Mayo
2 cups Bleu Cheese, crumbled
1/2 cup Mayonnaise
1/2 teaspoon Kosher salt
3 pounds Ground Chuck
1/4 cup Worcestershire sauce
1/4 cup Grey Poupon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon Ground Black pepper
Vegetable oil, for brushing the grill rack
6 large Hamburger buns, toasted lightly
6 (1/4 inch thick) tomato slices
6 (1/4 inch thick) onion slices



Prepare a medium-hot fire in a charcoal grill, with a cover, or preheat a gas grill to medium-high. To make the Bleu Cheese Mayo, combine the crumbled Bleu cheese, mayonnaise and salt in a small bowl. Mix well. Cover and refrigerate until needed. To make the patties, combine the ground chuck, Worcestershire sauce, Grey Poupon mustard, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form each portion into patties to fit the buns. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5-7 minutes on each side for medium, or 160 degree internal temperature. During the last few minutes of cooking, place the buns, split side down, on the outer edge of the rack to toast lightly. To assemble the burgers, spread the Bleu Cheese Mayo over both split sides of the buns. Place a patty, a tomato slice, and then an onion slice. Add the bun tops and serve. Makes 6 burgers. Anna M Johnson Highlandville, Missouri