Roasted Red Pepper Burgers with Grilled Red Onion & Gorgonzola Aioli

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


7 tbsp olive oil, divided
2 red bell peppers
1/2 cup Gorgonzola cheese crumbled
2 Tbsp mayo
2 Tbsp plain yogurt
1/4 tsp fresh ground pepper
1 clove chopped fresh garlic
2 lbs ground chuck
1 clove minced fresh garlic
2 Tbsp finely chopped flat leaf parsley
1/2 tsp coarse salt
1/2 tsp fresh ground black pepper
1 large red onion sliced in 6, 1/4 to 1/2 inch slices
4 Tbsp olive oil, divided
6 Ciabatta rolls, cut and slightly toasted on grill
6 red tip lettuce leaves



Prepare grill by brushing with 1 tbsp. olive oil on 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, mayo, 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 of burger. Repeat 5 more times using all mixture and red pepper pieces. Brush grill with 2 Tbsp. olive oil. Grill burgers approx 4 minutes each side, or done to your preference. While burgers grill, brush red onion slices with 2 Tbsp. olive oil and add to the grill cooking 1 minute each side. When burgers are 2 minutes from done, brush split rolls with 2 Tbsp. olive and heat rolls on grill until lightly toasted. Remove rolls and red onion slices. Put lettuce on each roll, top with burger, onion slices and 1/6th of aioli, add top of bun and serve hot.