Wine Varietal: White Zinfandel
Celery-Blue Cheese sauce
2 teasponns fresh parsley, chopped
8 black olives, chopped
2 stalks celery, trimmed and diced
3 ounces light sour cream
3 ounces light mayonnaise
3 tablespoons Sutter Home White Zinfandel
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground mustard
4 ounces Treasure Cave crumbled blue cheese
1 cup Louisiana style hot sauce
2 tsp corn starch
1 stick unsalted butter
1/4 teaspoon ground mustard
1/2 teaspoon ground cayenne pepper
1 tsp dark corn syrup
1 1/2 pound ground chuck
1 tsp Lea & Perrins worcestershire sauce
1 1/2-5 ounce jars Kraft Old English sharp pasteurized process cheese spread
1 tablespoon & 1 teaspoon ranch salad dressing mix
1 1/2 teaspoon Weber Grill Creations N’Orleans Cajun seasoning
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
3/4 cup plain dry bread crumbs
2/3 cup Colavita olive oil
12 slices bacon
6 kaiser rolls
6 large tomato slices (about 1/4 inch thick)
6 iceberg lettuce leaves
Preheat gas grill to medium-high heat and place fire-proof skillet on grill to heat.
To make celery-blue cheese sauce, chop parsley, black olives and celery stalks, set aside. Combine light sour cream, light mayonnaise, white zinfandel, black pepper, paprika, garlic powder and ground mustard. Add blue cheese, celery, parsley and olives. Mix to combine and chill until burgers are finished.
To make Buffalo sauce, make a slurry by mixing the hot sauce and cornstarch together. Melt butter in fire-proof skillet. Add slurry, ground mustard, cayenne pepper and corn syrup to butter. Bring to a boil and set aside until burgers are finished.
To make burgers, combine ground chuck, worcestershire sauce and cheese spread. Mix until combined completely. Add ranch salad dressing mix, cajun seasoning and black pepper and mix to combine. Form into six equal patties and place in one layer on a baking sheet. Chill for 15 minutes.
Prepare to bread burgers by setting out three 9-inch pie pans. Fill one pan with flour, one pan with eggs and water to make an egg wash and one pan with bread crumbs. Remove burgers from refrigerator. Using a spatula, place one burger in the flour and flip over to coat burger. Pick-up using spatula and shake off excess flour. Using the same process, dip burger in egg wash and bread crumbs. Place burger on plate. Do the same process for each remaining burger.
Using a toothpick, poke 10-15 holes in each burger. Brush each burger with olive oil. Place on pre-heated grill and flip once. Cook to desired doneness about 5 minutes on each side. While burgers are cooking, cook bacon using a fire-proof skillet. Toast kaiser rolls by brushing with olvie oil and placing inside down for 2 minutes.
To assemble burgers, place one lettuce leaf and one tomato slice on the bottom of each bun. Dip each burger in buffalo sauce and place on top of lettuce and tomato. Top with 3 tablespoons of celery-blue cheese spread and two slices of bacon. Add top bun and serve.