Zinfandel-Shallot Burger with Smokey Blue Cheese

Pairs well with:


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


42 ounces ground beef, preferably freshly-ground
2 medium shallots, finely chopped
2.5 teaspoons salt (or to taste)
freshly ground pepper (to taste)
2 tablespoons zinfandel wine
6 buns, preferably foccacia buns
vegetable oil for brushing on grill
6 thin slices Smokey Blue Cheese
6 crisp romaine lettuce leaves
6 tomato slices
6 thin sweet red onion slices



In a grill, prepare a fire for direct-heat cooking. In a bowl, combine the meat with chopped shallots, salt, pepper and the wine. Mix together until just combined, but avoid overhandling. When grill is hot, brush grill with the vegetable oil. Place the patties on the grill and cook until browned on the bottom, about 4 minutes. With a spatula, turn the patties and cook for another 3-4 minutes for medium rare, or to desired level of doneness. When burgers are in their last few minutes of cooking, place buns on edge of grill to warm and lightly grill them. Top each burger with a slice of the smokey blue cheese. Cover grill for a minute or two to help melt the cheese. Place the patties on the botttom halves of the buns, then place lettuce, tomato and onion on top, covering all with the tops of the buns.