Pomme Frites & Onion Burger Au Poirve

Ingredients

Ingredients Blue Cheese Butter
4 tablespoon unsalted butter, soften
3 1/4 ounces crumbed blue cheese
Plastic Wrap, to wrap blue cheese butter
Roquefort Blue Cheese Spread
6 1/2 ounces Roquefort Blue Cheese Spread, soften at room temperature
3 1/4 ounces crumbled blue cheese
Patties
2 pound ground chuck (80 / 20 or 75 / 25)
5 large shallots, small dice
4 large garlic cloves, small dice
2 tablespoon Sutter Home Cabernet Sauvignon
3/4 cup dried Herbes de Provencal
2 tablespoon Aged Balsamic Vinegar
3 tablespoon coarse pepper
1 tablespoon kosher salt
1 tablespoon white pepper
1 net weight 2.37 ounces whole black peppercorns, for au poivre
1 net weight .085 ounces Peppercorn Medley, for au poirve
1 mortar / pestle or large skillet, to coarsely crush whole peppercorns
Vegetable oil, for brushing on the grill rack
Extra Virgin Olive Oil, for brushing on the buns
6 Kaiser Deli Rolls or Kaiser Rolls, split
Aluminum Foil
1 16 ounce can Potato sticks
1 1/2 cups  crumbled blue cheese
1 12 ounce can Original French Fried Onions (located by vegetable can goods)

Instructions

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the blue cheese butter, blend butter with the blue cheese crumbles. Scrape the butter onto plastic wrap and roll into a 4 inch cylinder. Refrigerate until firm, about 1 hour. To make the Roquefort blue cheese spread, combined the room temperature blue cheese spread with the blue cheese crumbles, gently folding in the crumbles and set aside. To make the patties, combine the meat, shallots, garlic, Cabernet, herbs, balsamic vinegar, pepper, salt and white 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 the portions into patties to fit the rolls. Unwrap the blue cheese butter and slice into 6 disks about 1” inch in diameter. Gently using your thumb, make a depression in the center of each patty and fill with a disk of blue cheese butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty. Next, coarsely crush the whole black peppercorn and peppercorn medley with a mortar / pestle or use back of skillet with peppercorns placed within folded tin foil packet. Spread the coarsely crushed peppercorns evenly onto a plate. Press each burger patty, on both sides, into the pepper until it coats the surface well and evenly. Set aside. When the grill is ready, brush the grill 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. When the patties are cooked, remove from the grill. Tent the burgers with tin foil to keep warm. Lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the blue cheese spread over the cut sides of the rolls. On each roll bottom, place a good portion of potato sticks, a patty, a tablespoon of blue cheese crumbles and a good portion of fried onions. Add the roll tops and serve.