Wine Varietal: Cabernet Sauvignon
1/4 cup gorgonzola cheese crumbles
1/4 cup feta cheese crumbles
1/4 cup mayonnaise
1/2 cup drained and chopped roasted red bell pepper (water packed)
1/4 cup chopped pimento stuffed olives
1/4 cup chopped pitted kalamata olives
2 tablespoons packed light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 1/2 pounds ground beef chuck
1/2 cup grated sweet onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
olive oil to brush on grill rack
6 bakery style golden honey or other good quality buns, split
2 tablespoons butter, melted
42 slices seedless cucumber or enough to make a layer on each roll bottom
Heat a gas grill to medium high heat.
Combine gorgonzola, feta, mayonnaise, roasted red bell pepper and olives together in a small bowl and mix well. Keep cool until ready to use.
Mix brown sugar, cumin, garlic, salt and pepper together in a small bowl and set aside.
Mix ground beef, onion, salt and pepper together in a medium mixing bowl, taking care not to compact meat. Form mixture into 6 equal patties. Press spice mixture evenly and to edges of one side of each patty, gently pressing spices into meat to adhere. Brush grill rack with oil. Place patties spice side down on grill rack and cook 3-4 minutes or until a spice crust forms, taking care not to burn spices. Turn patties and cook additional 5-7 minutes or until done to preference.
Brush cut side of rolls with butter during last 2-3 minutes of cooking patties and place on grill rack to toast.
To serve, place cucumber on warm roll bottoms. Top each with a spice crusted patty, a portion of sauce and warm roll tops. Serve.
Yield: 6 burgers