Spinach and Roasted Red Pepper Burgers with Three Cheese Sauce

Pairs well with:


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


.25 lb ground pork
2 lb ground beef
2 teaspoon salt
2 tablespoon Italian seasoning
5 cloves garlic
2 cups spinach, finely chopped
1 7 ounce jar roasted sweet red peppers
Vegetable oil for grill rack
6 whole wheat buns, split
Three Cheese Sauce mixture 3
tablespoon butter
½ cup half –n- half
4 ounces blue cheese crumbles
½ cup fresh parmesan
8 ounces cream cheese, soften



Turn grill on medium-high heat. To make patty mixture, in bowl combine ground pork, ground beef, salt, and Italian seasoning. Chop garlic very finely. Add to mixture. Mix with hands until well blended. To make filling, chop spinach very finely. Add to another bowl. Drain roasted red sweet peppers. Add to spinach. Mix until blended. Set aside. To make patties, divide meat mixture into 6 balls. Flatten each ball. Place 2 tablespoons of spinach/red pepper filling in the middle of each flattened ball. Fold the patty and begin working it until the filling and the meat mixture are combined. Form into a patty. When grill is ready, oil the racks. Place patties on grill. Cook 10 minutes on each side. Turning each patty twice. During the last few minutes of cooking, place the whole wheat buns cut side down on the outer edge of the grill to toast lightly. To make sauce, combine all ingredients into a grill approved sauce pan. Place sauce pan on grill. Stir mixture until well blended. Remove from heat. To assemble burgers, cover the cut sides (top and bottom) of the bun with the three cheese sauce mixture. Place a patty on each bun bottom. Add bun tops and serve. Makes 6 burgers