The Hot Wing Pretzel Burger with Gorgonzola Mayo II

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Gorgonzola Mayo:
1/3 cup Mayo
2 TBS Gorgonzola cheese crumbled
1 cup Hot Buffalo Wing Pretzel Pieces – chopped to crumbs
2 lbs. Ground chuck
4 TBS Sutter Home Merlot wine
1 tsp. liquid smoke
1 ½ tsp. Oregano
1 ½ tsp. salt free steak seasoning
1 ½ tsp. fresh ground nutmeg
2 tsp. sea salt Colavita Olive Oil for brushing the grill racks
6 Kaiser Rolls from the bakery, sliced in half horizontally
6 romaine leaves
6 slices tomato
6 slices of red onion



Step by Step Instructions – Gorgonzola Mayo: In a small bowl add: 1/3 cup Mayo 2 TBS Gorgonzola cheese crumbled Mix, smashing the gorgonzola to release the flavor and creating a smooth mayo. Refrigerate until you build your burgers. Burgers: In a chopper, finely chop 1 cup Hot Buffalo Wing Pretzel Pieces In a large bowl place the chopped pretzel pieces, the 2 lbs. of ground chuck, 4 TBS Sutter Home Merlot wine, 1 tsp. liquid smoke, 1 ½ tsp. oregano, 1 ½ tsp. salt free steak Seasoning, 1 ½ tsp. ground nutmeg & 2 tsp. sea salt. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 2 mins. Remove from heat. Slice the Kaiser rolls horizontally, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. Pull off 6 romaine leaves from the head, tear out the rib & discard. Slice the tomato into 6 slices aprox. ¼” thick Slice the red onion into 6 slices aprox. 1/8” thick To plate: Place the bottom of the roll on the plate. Place the burger on the roll. Top burger with the romaine, then the tomato, then the onion. Spread the lid with the Gorgonzola Mayo & top the burger. 2006 – ToniLee M. Monteparte