The money burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1/2 head iceberg lettuce
1/2 c. crumbled Gorgonzola cheese
1/4 tsp. red pepper flakes
2 tsp. dill weed
1 tsp. black pepper
2 T. garlic powder
3 T. white vinegar
5 T. colavita extra light olive oil
2 1/4 lbs. Angus ground chuck
1/2 lb. turkey sausage
1/4 lb. fresh bulk chorizo
1/4 c. fresh Italian parsley, chopped
1/2 c. grated red onion
2 T. garlic powder
1 1/2 tsp. oregano
1/4 c. steak sauce, of choice
3 T. Worcestershire
2 T. Grey poupon Dijon mustard
6 thinly cut slices of hickory smoked white cheddar cheese
6 onion kaiser rolls
vegetable oil for grilling



in a large bowl, tear the lettuce into ’50 cent size’ pieces.sprinkle the Gorgonzola over the lettuce. in a small bowl, whisk the vinegar, olive oil, dill weed, black pepper, garlic powder and red pepper flakes till blended. pour the olive oil mixture over the lettuce and toss until all pieces are coated. refrigerate until burgers are assembled.
prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. to make the patties, combine the chuck, sausage and chorizo. mix lightly. add the parsley, onion, garlic powder, oregano, steak sauce, Worcestershire and grey poupon. use a fork to blend these ingredients into meat until well combined. (using the fork keeps the meat from compacting and becoming dense.) form patties into 8 oz. burgers putting a thumb print into the center of each burger. this will keep them from shrinking into a ball during grilling. prepare the grill by brushing vegetable oil onto the grates. (tip: if you can’t find you grill brush, wad up a paper towel. dampen it with the oil. grasp with tongs and quickly wipe the grates.) place patties on the grill and cook 5-6 minutes per side for medium doneness. flip the burgers only once. during the last 3 minutes of grilling, top burgers with the cheddar cheese. place rolls, cut side down, on the grill, at this point, and lightly toast. place each burger on the bottom of the toasted rolls. top with 1/4 c. Gorgonzola salad. place the toasted top on, open wide and ENJOY!