Roquefort Port Wine Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Vegetable oil.
6 cups red ruby port wine
Heavy whipping cream
Chicken broth
3 white onions
Olive oil
4- 6oz. (12 thin pieces) of Pancetta
2 ½ lbs ground chuck.
Worcestershire sauce
3- 4 oz. Roquefort cheese
4 cups spring mix
6 Grande Bolo rolls from Grand Central Bakery



PORT WINE SAUCE: Six cups ruby red port 2/3 cup heavy whip cream 1 cup of chicken broth PATTIES: 2-½ lbs fresh ground chuck 1 Teaspoon salt 1 Tablespoon of Worcestershire sauce Preparing Port wine sauce: Use two 10” non-stick skillets. Place skillets on grill on high heat. Heat skillet, after a few moments add three cups of port wine to each skillet. After a few minutes wine should flame up. Burn off alcohol, let wine reduce some and then add 1/3 cup of heavy whipping cream and ½ cup chicken broth to each skillet. Port sauce will reduce and thicken up within 15 – 25 minutes depending on grill heat. 6 cups will yield 1 cup for six burgers. After sauce has reduced, and is thick take off grill and put away for time being. Sautéed Onions: In separate skillet. Add 2 tablespoons of olive oil. Slice three white onions and place in skillet. Place on grill on high heat, stirring onions. After a few minutes turn heat to medium. Add pinch of salt and pinch of pepper. After a few minutes onions will become translucent. When onions are soft and translucent take skillet off grill. Cooking time 15 -20 minutes. Pancetta: In separate skillet. Coat pan with olive oil. On medium- high heat take thinly sliced pieces of pancetta and let cook on one side until crisp, turn on other side. Cooking time 4 – 8 minutes. After pancetta is crisp put on paper towel to absorb grease. Burgers: In mixing bowl: 2 ½ lbs of fresh ground chuck and add 1 teaspoon of salt and 1 tablespoon of worshire sauce. Mix in bowl and form into six 6 oz. Patties. Brush grill with oil. On high heat cook burgers 4 minutes on each side for medium. After burgers are done top with 2 pieces pancetta and crumbled Roquert cheese. Slice Burger roll. Heat roll face down on grill on medium heat. Reheat sautéed onions and port wine sauce. Add spring mix to bottom of burger roll and top spring mix with sautéed onions. Add Burger to onions and drizzle port wine sauce over top on burger. Add top of roll for the finished Roquefort Port Wine burgers.