Sacajawea Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Caramelized Onion and Apple Topping
2 tablespoons olive oil
1 large Walla Walla or other sweet onion, thinly sliced
2 Granny Smith, Pippen or other tart green apples, thinly sliced
2 tablespoons golden brown sugar
¼ cup rice vinegar
2 tablespoons dried cranberries
2 pounds ground sirloin
2 tablespoons stone-ground mustard
2 tablespoons capers
1 teaspoon allspice
1/3 cup crumbled Oregon blue cheese
1 teaspoon salt
Freshly ground pepper
Olive oil, for brushing on the grill rack
6 large poppy-seed Kaiser rolls, split
12 washed fresh arugula leaves



To make the topping, first prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, heat the oil in a medium-sized fire-proof skillet on the grill rack. Add onions and apples; cook until just beginning to color, stirring occasionally, about 20 minutes. Add sugar and cook until onions and apples are golden brown and very soft, about 10 more minutes. Remove from heat. Stir in vinegar and dried cranberries. Set aside while the burgers are prepared and cooked. To make the patties, combine the sirloin, mustard, capers, allspice, blue cheese, salt and pepper in a large bowl. Using wet hands and handling the meat as little as possible to avoid compacting, it, mix well. Divide the mixture into 6 portions and make six patties about ¾ inch thick at the edges and ½ inch thick in the center. Place the patties on the oiled rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium. During the last minute of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place 2 arugula leaves on one side of the Kaiser roll, add the burger, and top with equal amounts of the caramelized onion/apple mixture. Add the top of the roll and serve.