The Hot Wing Pretzel Burger with Gorgonzola Mayo

Pairs well with:


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


Ingredients –
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 – 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. Then For the last 2 mins. of cooking, place 1 slice of Asagio Cheese onto each burger to melt the cheese. Remove from heat. 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 Slice the red onion into 6 slices. To plate: Place the bottom of the bun on the plate. Place the burger on the bun. 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