Roasted Pepper Burgers With Grilled Red Onion & Gorgonzola Aioli

Pairs well with:

Cabernet Sauvignon

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


Makes 6 burgers
3 tbs Colavita olive oil-divided to oil grill
2 red bell peppers
2 lb ground chuck
1 clove minced, fresh garlic
2 tbs finely chopped flat leaf parsley
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
1 large red onion sliced in 6 1/4" to 1/2" slices
4 tbs Colavita olive oil-divided
1/2 cup Gorgonzola cheese, crumbled
2 tbs mayo
2 tbs plain yogurt
1/4 tsp fresh ground black pepper
1 clove chopped fresh garlic
6 Ciabatta rolls, cut (or rolls of your choice)
6 red tip lettuce leaves



Prepare grill for hot heat and brush with 1 tbs olive oil. Place peppers on grill and blacken on all sides, turning as needed. Remove and place peppers in a paper bag and seal for 10 minutes. Peel and cut peppers into 3 pieces each (6 total) to fit between 2 patties for each burger. Reduce heat to medium heat for grilling burgers. Mix beef, garlic, parsley, salt and pepper together in large mixing bowl. Divide mix into 12 pieces and shape into patties. Place 1 piece of the grilled red pepper between two patties and mold/shape to shape of roll, sealing edges carefully. Repeat 5 more times. Brush grill with 2 tbs olive oil. Grill burgers 4 minutes each side or to desired doneness. When burgers are turned after 4 minutes, brush onion slices with 2 tbs olive oil and add to the grill for 2 minutes each side. Meanwhile, to make aioli: In mini processor, mix the gorgonzola, mayo yogurt, pepper and garlic, and blend 1 minute. When burgers are 1 minute from done, brush split rolls with 2 tbs olive oil and heat rolls on grill to toast lightly. Remove rolls and red onion slices. Put lettuce on each roll bottom. Top with the burgers, onion slices and 1/6th of the aioli. Add tops of buns and serve hot.