Wine Varietal: Pinot Noir
My husband loves blue cheese and bacon; I rarely cook these foods for him, so I created this burger as a decadent special treat.
2 Tablespoons extra virgin olive oil
2 Tablespoons Sutter Home Cabernet
3 teaspoons garlic chili paste
2 cloves garlic – minced
8 ounces baby Bella mushrooms â€“ sliced
1 Tablespoon Sutter Home Cabernet
1 medium shallot â€“ finely chopped
1 eight ounce package cream cheese â€“ softened
Â½ Cup Bleu Cheese crumbles
3 pounds lean hamburger meat
3 large eggs
Â½ teaspoon paprika
Â½ teaspoon garlic
Â½ teaspoon black pepper
6 slices Muenster cheese
18 slices crisp bacon
6 Ciabatta Rolls
olive oil spray
Baby Bella topping
In a fire proof skillet, heat extra virgin olive oil and Sutter Home Cabernet on medium heat on grill for approximately one minute, until hot. Add garlic chili paste, minced garlic and baby bella mushrooms, sautÃ© 12 minutes, stirring occasionally
Bleu Cheese filling
In a fire proof skillet, sautÃ© shallots in Sutter Home Cabernet on medium heat on the grill until shallots are soft and liquid is absorbed, approximately five minutes.
Remove from heat
In medium mixing bowl, combine shallot mixture, cream cheese and bleu cheese crumbles. Blend well.
In a large mixing bowl combine meat, eggs, paprika, garlic and pepper. Blend well.
Make twelve equal hamburger balls. Smash into equal patties. Spread 2 Â½ Tablespoons bleu cheese filling on six of the patties.
on top of the “filled” ones. Squish the edges of each patty together to seal filling inside.
Sear patties on grill over high heat 2 minutes each side. Reduce to low heat. Cook 5 Â½ minutes, flip, cook 2 minutes, add Muenster cheese slice to each, grill 3 Â½ more minutes. After adding cheese, cut each ciabatta roll in half, spray each inside lightly with olive oil spray, place face down on grill for 2 Â½ minutes â€“ remove from heat.
Place each patty on a bottom half of ciabatta. Top with equal parts mushroom mixture. Place top half ciabatta on top. Serve hot, enjoy.