veggie infused burger with blue cheese crumb topping

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 yellow onion, chopped fine
1 red pepper, chopped fine
1/4 eggplant, chopped fine
1 sm. zuchini, chopped fine
2 portabello mushrooms, chopped fine
3 tbls. olive oil
1 tbls. unsalted butter
1 tsp. kosher salt
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme
2 cloves garlic, chopped fine
2 tbls. worstershire sauce
2 tbls. balsamic vinegar
2 lbs. ground chuck
1/2 cup plain bread crumbs
1/4 cup chopped parsley
1/4 cup grated parmesan cheese
3/4 cup chopped blue cheese
1/4 tsp. kosher salt
1/4 tsp. cracked black pepper
3 tbls. olive oil
1/2 cup mayo
1/4 cup sour cream
2 tbls. dijon mustard
2 tbls. whole grain mustard
1 clove garlic, minced
6 hamburger buns


fine dice onion, red pepper, eggplant, zuchini, and mushrooms and saute in olive oil and butter. After 5 minutes of cooking add garlic, salt, pepper, and thyme. Cook until veggies are tender, about 5-7 minutes more. remove from grill and stir in worstershire and balsamic vinegar. let cool
once veggies are cooled add to 2 lbs. ground chuck and mix with a fork to combine. form into 6 patties.
for crumb topping combine bread crumbs, parsley, parmesan cheese, blue cheese, salt, pepper, and olive oil in bowl and mix with a fork. set aside.
combine mayo, both mustards, and chopped garlic in bowl and stir to combine. keep cold
grill burgers about 10 minutes on each side until medium well inside. the last 2 minues of cooking top each burger with crumb topping and put lid on grill to melt topping.
remove burgers and cover to keep warm. grill buns 1-2 minutes until just toasted. place burgers on buns and top with mustard sauce.