The Cobb Burger with Blue Onion Mayo

Pairs well with:


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


For The Blue Onion Mayo
¼ cup finely chopped Vidalia onion
¼ cup crumbled blue cheese
½ – ¾ cup mayonnaise, depending upon how strong of a blue cheese flavor you would like
salt and cracked black pepper to taste
For the Patties
2 pounds ground beef
1 clove garlic, finely minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ cup crumbled blue cheese
2 teaspoons salt cracked black pepper
6 Kaiser rolls
12 strips of bacon, crispy
2 peeled and pitted avocados, cut into strips
2 tomatoes, cut into 6 thick rounds
1 head of Bibb lettuce
vegetable oil spray for the grill



FOR THE BLUE ONION MAYO: Combine all ingredients in a mixing bowl and combine thoroughly. Chill until ready for use. FOR THE BACON: Using a fire-proof skillet, cook 12 bacon strips on the grill. Cook until crisp and remove from pan. Take remaining bacon fat and pour into a heat proof bowl. Set aside. FOR THE PATTIES: In a large mixing bowl combine all the ingredients. Mix thoroughly, ensuring that all ingredients are well combined. Shape mixture into six patties and set aside. FOR GRILLING: Brush the grill with vegetable oil. Place patties on the rack and cover the grill. Cook burgers to desired doneness, turning them once, about 4-6 minutes on each side for medium-rare to medium. If desired, during the last few minutes of cooking, place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly. ASSEMBLING THE BUGER: Generously and evenly spread blue onion mayo on both sides of the Kaiser roll. Place hamburger on the bottom half of the Kaiser roll. Layer each burger with tomato, avocado, lettuce, and 2 strips of bacon. Combine the two halves.