Ground beef burgers are topped with melted Gorgonzola cheese, homemade cabernet onions, and spicy mayonnaise for the ultimate grill treat. Whether you’re at a campground or hanging in the backyard, these fancy burgers will please every palette. Salty blue cheese is the perfect balance to sweet onions in this ultimate burger.
Instead of raw onions, which can have an acidic bite, the onions in this burger are cooked until just soft or super jammy. A touch of cabernet red wine gives them a bit of sweetness and a sauce. If you don’t have a cabernet, use any other full-bodied red wine.
Nobody likes a tiny burger! When forming your patties, make sure they are initially larger than the bun, so that when they shrink on the grill the burgers will fit just right. Creating a small dimple in the center of the patty, before grilling, will help prevent them from puffing up in the middle and shrinking.
Cabernet Blue Cheese Burger Recipe
- 2 tablespoons butter
- 1 medium red onion sliced
- 1/2 cup cabernet Sauvignon
- 16 ounces ground beef 20% fat
- 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
- 6 ounces Italian gorgonzola cheese
- 3 hamburger buns
- 1/2 cup mayonnaise
- 1 tablespoon sriracha hot sauce
- 3 handfuls mixed greens
- wax paper
- Season with some rub then add the Cabernet and simmer until reduced to a syrupy liquid. Remove from the heat and set aside.
- Divide the beef into three portions of about ⅓ pound (135g) for each patty.
- Sprinkle the patty with some rub on both sides and place on a wax paper-lined cookie sheet. Cover in plastic wrap and leave in the fridge until ready to cook.
- Heat your grill to 450 degrees F (230 degrees C). Ensure that your grates are cleaned and oiled before cooking to reduce sticking.
- Place the patties onto the hot grill, close the grill cover, and wait until they develop a nice char, about 5 minutes. Some flaming is normal as the grease drips, but if it flames excessively move the patty to another spot where it is not flaming.
- After about 5 minutes, flip over and repeat to get a nice char on the other side. After the char has developed on the second side, move the patty to a cooler spot on your grill and cook until the internal temperature is about 150 degrees F (65 degrees C) or until there is no pink in the middle.
- During the last minute of cooking, add some of the crumbled Gorgonzola cheese and wait until the cheese melts. Remove.
- Toast the inside surfaces of your burger buns on your grill. Remove once toasted and browned.
- In a small bowl, combine the mayonnaise and sriracha hot sauce.
- Spread some of the spicy mayo on your buns, add greens of your choice on the bottom half, add your melted Gorgonzola beef patty, top with Cabernet onions, more spicy mayo, and the top half of your bun.