Steak Burgers with Creamy Blue Horseradish Sauce

Pairs well with:


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


½ cup mayonnaise
1 Tablespoon sour cream
2 Tablespoons horseradish
1.5 Tablespoons crumbly blue cheese
2 Tablespoons chopped fresh parsley, chives and basil (any combination)
1/4 teaspoon black pepper
1.5 pounds ground chuck
1.5 pounds ground sirloin
2 teaspoons kosher salt
1 teaspoons Black Pepper
1 teaspoon Cayenne pepper
3 Tablespoons steak sauce
1 large egg
Vegetable oil to grease grill rack
6 crusty Kaiser rolls, split
18-24 arugula lettuce leaves
1-12oz jar roasted red pepper in oil, drained & chopped



Pre-heat gas grill to 350 degrees Fahrenheit. To make the creamy blue horseradish sauce combine mayonnaise, sour cream, horseradish, crumbly blue cheese, herbs and black pepper in a small bowl. Mix until well blended. Cover until ready to use, mixing at least once to blend flavors. To make the patties combine chuck and sirloin in a large bowl, sprinkle with salt, black pepper and cayenne pepper. Add steak sauce and egg, mixing until just combined – do not over mix. Separate burger mixture into six equal portions and form into patties sized to fit buns. When the grill is ready, brush the grill rack with vegetable oil. Add patties, cover and cook 5-8 minutes each side, for a medium burger, flipping only once. When patties are almost done, add buns, cut side down, to outside of grill. Grill for 1-2 minutes. To assembly the patties, spread a generous amount of creamy blue horseradish sauce on top and bottom of each bun. To bottom of bun, add 3-4 arugula leaves, 2 ounces roasted red peppers and patty. Add bun tops and serve.