Sophisticated Lady Burger
1/2 cup Sutter Home Pinot Noir wine
1/4 cup Colavita Balsamic Vinegar
2 teaspoons honey
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/2 teaspoon freshly grated ginger
1 1/2 pounds ground chuck
1 teaspoon salt
1 teaspoon Grey Poupon Dijon mustard
1/4 cup Creamery Blue Cheese, finely crumbled
1/4 cup coarsely ground pepper
Vegetable oil (to brush on the grill before cooking patties)
2 Vidalia (sweet) onions; yield 8 slices
1 loaf cranberry hazel nut sliced bread; bread slices should be large enough to cut in half to serve as a "bun" for the burger.
Fresh rosemary to garnish plate.
When using a charcoal grill, prepare coals and heat grill to medium high. If using a gas grill, preheat grill per manufacturer's instructions; then reduce heat to medium high. To prepare the dipping sauce, mix in a bowl: Wine, vinegar, honey, rosemary, salt and ginger. Pour mixture into a fireproof skillet and place on the grill. Reduce mixture by half. Remove from heat and cover. To prepare patties, in a large bowl gently combine the beef with the salt, mustard and blue cheese. Form into 8 equal sized patties, approximately 1/3 pound each. Gently press edges of patties into ground pepper to lightly coat edges. Let burgers rest for five minutes before cooking. Lightly brush the grill rack with oil. Place patties on the rack and cook for about three minutes; flip over and cook until done, about another two minutes. Remove burgers from heat and cover. Place onion slices on grill and grill for approximately two minutes, turning once. Remove from grill and cover. Lightly toast 8 large slices of bread on grill. Remove from heat and cut slices in half. To assemble the burgers, dip both sides of burger in sauce, place on half slice of toasted bread and add grilled onion. Generously spread dipping sauce on second slice of bread and top burger. Plate burger. Garnish side of plate with Rosemary.