Tobasco Burger w/ Maytag Blue Cheese & Peppered Bacon on Brioche

Pairs well with:


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


4 oz. finely chopped celery
½ large white onion
3 oz. frisee, washed
12 slices thick peppered bacon
4 oz. Spicy v-8 juice (or non alcoholic bloody mary mix)
6 dashes hot sauce (hickory flavor if possible)
2 tsp. liquid smoke
3.5 lbs. ground chuck (75%/25%)
½ tsp. Margarita salt
1 tsp. Freshly ground Black pepper
6 oz. Maytag blue cheese, crumbled
Oil (for grill rack)
6 Brioche Hamburger Rolls



Dice celery, slice white onion, and wash and tear off frisee. Grill thick peppered bacon until done but not crisp. Set bacon aside on a plate covered with a paper towel. Measure out v8 juice, tobasco sauce and liquid smoke into a large bowl. Add celery and ground chuck to the bowl. Add salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the rolls. Place a proportional amount of blue cheese on the top of 6 beef patties, cover each with another beef patty and press the edges to seal and make six larger stuffed patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, On each roll bottom, place one large beef patty, topped with an onion slice, two slices of bacon and 1 piece of frisee. Add the roll tops and serve. Makes 6 burgers.