Yakima Blue Burgers

Pairs well with:


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


Chili Mayo
1 cup Mayo
2 minced Anaheim Chilies
1 tsp kosher salt
1 clove minced garlic

Grilled Peaches
6 Med peaches 
1 cup Sutter Home Merlot Wine
Gorgonzola Cheese crumble
8 oz Gorgonzola Cheese crumble
4 oz peppercorn cheese spread

2 lbs Ground sirloin
1/2 Onion, minced
1/3 cup Sutter Home Merlot wine
1 tsp white pepper
1 tsp kosher salt
Vegetable oil, for brushing on the grill rack
6 Kaiser Rolls, split
1 box alfalfa spouts
½ onion, thinly sliced



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to 400 degrees To make Chili mayo, combine mayo, chilies, minced garlic, salt, cover, chill to set. To make peaches, slice each peach in half, then into 6 slices per half. Place into bowl with 1 cup Sutter home Merlot wine, cover, and set aside. To make cheese crumble combine 8oz Gorgonzola Cheese and 4 oz  peppercorn cheese spread in a small bowl, cover, set aside. To make patties, combine sirloin, onion, Merlot, pepper and salt in a large bowl. Mix well. To avoid compacting meat handle as little as possible. Divide into 6 equal portions, form into patties slightly larger the palm of your hand. When grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook until done to preference, turning once, 6-7 minutes on each side for medium-well. During the time the second side is grilling take peaches from bowl, place on grill rack, cook, turn once, 2-3 minutes each side. During the final minutes add Gorgonzola crumble to patties, cover to melt. When patties are cooked, remove patties and peaches from grill, place on a dish, cover to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the chili mayo over the cut sides of the rolls. On each roll bottom place a patty melted cheese side up, 6 grilled slices of peach, Alfalfa sprouts, and thinly sliced  onions. Add the tops, slice into haves and serve. Makes 6 burgers