Roasted Red Pepper Burgers With Grilled Onions & Gorgonzola Aioli

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My love of roasted red peppers and Gorgonzola cheese


7 tablespoon. olive oil, divided

2 red bell peppers

½ cup Gorgonzola cheese crumbled

2 tablespoon. sour cream

2 tablespoon. plain Greek yogurt

¼ teaspoon fresh ground pepper

1 clove chopped fresh garlic

2 pounds ground chuck

1 clove minced fresh garlic

2 tablespoon. finely chopped flat leaf parsley

½ teaspoon coarse salt

1/2 teaspoon. fresh ground black pepper

1 large vidalia onion sliced in 6 ¼ to ½ inch slices

6 Ciabatta rolls, cut and slightly toasted on grill

6 bibb lettuce leaves


Prepare grill or grill pan by brushing with 1 tbs. olive oil to medium high heat. Place peppers on grill and blacken all sides turning as needed. Remove and place peppers in a paper bag for 10 minutes. Meanwhile, in mini processor add Gorgonzola, sour cream, yogurt, pepper and garlic. Blend 1 minute and set aside. Peel and cut peppers into 6 pieces, to fit between 2 patties for each burger. Mix beef, garlic, parsley, salt and pepper together in large mixing bowl. Divide mixture into 12 even pieces and shape into patties. Place 1 piece of the grilled red pepper between two patties and mold to shape of roll, sealing edges to form the burger. Repeat 5 more times, using all mixture and red pepper pieces. Brush grill with 2 tbs. olive oil. Grill burgers approx 4 minutes each side, or done to your preference. While burgers grill brush onion slices with 2 tbs. olive oil and add to the grill cooking 1 minute each side. When burgers are 2 minutes from done, brush split rolls with 2 tbs. olive oil and heat rolls on grill until lightly toasted. Remove rolls and onion slices. Put lettuce on each roll, top with burger, onion slices and 1/6th of aioli, add top of bun and serve hot.