That’s Amore Gorgonzola Burger

Pairs well with:


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


2 Tbsp. olive oil, with additional for brushing
1 large onion thinly sliced (Walla Walla sweet onion if available)
6 oz. pine nuts
2 lb. ground chuck
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. allspice
1 1/2 tsp. Worcestershire sauce
1 tsp. red pepper flakes
12 oz. Gorgonzola Dolce
Vegetable oil for brushing
6 leaves butter lettuce
6 Tbsp. Balsamic vinaigrette
2 loaves French bread



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. Place a flame proof skillet on the rack and heat to medium high. Heat 2 Tbsp. olive oil in the skillet. Add the sliced onions and cook till golden brown. Remove from heat and set aside in a dish. Add the pine nuts to the skillet and toast lightly. Remove from heat and set aside in a dish. In a large bowl combine the ground chuck with the salt, pepper, allspice, Worcestershire sauce and red pepper flakes. Mix together gently to avoid overly compacting the meat. Divide the mixture into 6 equal portions and carefully form each into a patty. Cut the Gorgonzola into 12 pieces and set aside in a dish. To fill the patties: To the center of each patty place 1 Tbsp. onions, 1 tsp. of pine nuts, 1 slice of the Gorgonzola cheese. Gather up the sides of the patty around the filling and press the edges together, pinching together any cracks that may form. Gently press to flatten the patty. Brush the grill rack with vegetable oil. Place the leaves of butter lettuce in a bowl. Add 3 Tbsp. Balsamaic vinaigrette and toss. Set aside. Cut the French bread loaves at an angle into 6 inch sections. Slice each in half lengthwise. Cut out 1/2 inch of the center sections of each, leaving 1/2 inch on the sides. Set aside. Place the burgers on the grill, cover, and cook 5 minutes or till brown on the bottoms. Turn the burgers over and cook the other side approximatly 5 minutes until brown. In the last few minutes of cooking, brush each burger with Balsamic vinaigrette. Top each with a slice of Gorgonzola cheese. Let the cheese melt on the burgers with the grill cover closed. Place the bread on the rack cut sides down, close the grill cover and toast until lightly golden. Remove from heat and brush each toasted bread with Balsamic vinaigrette. To build the burgers place each bottom section of bread on a plate. Add a leaf of butter lettuce. Add the burger. Add grilled onions and top with toasted pine nuts. Add the top of the bread, slice each burger in half and Walla! That's Amore!