The Blues Burger

Ingredients

8 oz bleu cheese, crumbled
8 oz Gorgonzola, crumbled
8 oz Neufchatel
8 oz cream cheese
2 T cognac
2 T chopped fresh chives
Salt and pepper, to taste
2 lbs fresh ground chuck
1 lb fresh ground round
1 tsp cracked black pepper
1/2 cup brown sugar
1/4 cup Sutter Home Zinfandel
2 red onions, sliced
1 T butter
2 tsp brown sugar
6 sourdough buns, split, lightly buttered

Instructions

Filling: Blend bleu cheese, Gorgonzola, Neufchatel, cream cheese, cognac, chives, s&p together and chill.

Burger: mix chuck and ground round, chill.

Glaze: mix pepper, brown sugar and wine; chill.

Onions: saute onions with sugar in butter on cooler section of grill, about 20 minutes.

Assembly:
1. Divide the Blues Burger into 12 balls.
2. Divide the Blues Burger Filling into 6 balls.
3. Flatten 2 Blues Burger balls and flatten 1 Bleus Burger Filling ball. Put Blues Burger Filling between the 2 Blues Burger flattened patties and crimp edges.
4. Sprinkle with salt and pepper.

Preparation:
1. Lightly grease grill.
2. Grill on hot fire for 5 minutes on each side.
3. Baste burgers with Blues Burger Glaze.
4. Lightly toast buttered sourdough buns.

Serving:
1. Place Blues Burger on toasted sourdough bun.
2. Place caramelized onions on top of Blues Burger.
3. Top with bun.