Smokin Blue Burgers W/ Carmelized Onion Pepper Trio

Pairs well with:


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


Chipolte Marinade: (for brushing)
1 orange, juiced
1 lemon, juiced
2 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon butter, softened
3 cloves garlic
2 chipolte chilis in adobo sauce
1/2 teaspoon salt
Spicey Mustard Mayonnaise Spread:
1/4 cup Grey Poupon Dijon Mustard
3/4 cup mayonnaise
1 1/2 teaspoons Cajun seasoning
2 tablespoons fresh chopped chives
Carmelized Trio:
2 tablespoons unsalted butter
1 tablespoon Colavita Extra Virgin Olive Oil
1 large onion halved and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
2 cloves of garlic, finely chopped
1/2 cup Sutter Home Red Zinfandel
2 tablespoons brown sugar
2 # ground chuck
2 10 oz cans of tomatoes w/green chilies (original), well drained
7, 1/4 inch slices smokehouse canadian bacon,trimmed and chopped
vegeable oil for brushing grill
4 oz blue cheese
6 Kaiser rolls, split
3 cups shredded mix salad greens



Preheat a medium high gas grill or prepare a medium hot fire in charcoal grill with cover. To make marinade, in a deep bowl or 4 cup measureing cup combine juices, oil, butter, garlic, chilies and salt. using a hand immersion blender,puree, cover and set aside for flavors to blend. To prepare spread, combine mustard, mayonnaise, seasoning and chives in small bowl, mix well, cover and refrigerate until serving. To prepare caramelized trio, using a 10 inch fireproof skillet on grill, melt butter, add oil, stir in onions, peppers and garlic, cover with lid and cook 10-15 minutes stirring occasionally, add wine and brown sugar and continue to stir occasionally until carmelized and most of liquid has evasporated, move pan to outer edge to keep warm To make patties, combine ground chuck, well drained tomatoes w/chilies,and canadian bacon, mix gently and form into 6 equal portion pattties sized to fit roll. Brush marinade on both sides of the patties. Salt and pepper patties just before grilling. Brush grill with oil. Place patties on grill rack, cover and cook for 5-7 minutes on each side for medium, after turning patties, brush again with marinade, top each patty with equal portions of blue cheese, place the halved rolls cut side down on outer edges to toast lightly, close lid for about 5 more minutes. To assembles burgers: Place a generous amount of mustard mayonnaise spread on each roll bottom, top with a 1/2 cup of mixed greens, top greens with a patty, place an equal amount of carmelized trio mixture on top on blue cheese covered patty. Add the roll tops and serve. Makes 6 burgers