Wine Varietal: Zinfandel
STRAWBERRY BBQ SAUCE
2/3 pound fresh strawberries, sliced
¾ cup bbq sauce
QUICK PICKLED ONIONS
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
4 cups mixed salad greens
1/2 cup chopped or torn fresh basil leaves
1/3 pound strawberries, sliced
2 1/4 pounds ground chuck (80% lean)
2 tablespoons soy sauce
1 tablespoon ground black pepper
1 cup coarsely chopped fresh parsley
12 strips pre-cooked or freshly cooked thick-cut bacon
Vegetable oil, for brushing on the grill rack
6 thick slices Gruyere cheese
6 brioche hamburger buns, split
4 ounces Gorgonzola or other blue cheese, crumbled
1 tablespoon olive oil
Pinch of salt
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the strawberry bbq sauce, place the strawberries and bbq sauce in a blender and blend until smooth. Transfer to a bowl, cover, and set aside.
To make the quick pickled onions, combine all of the ingredients in a small bowl. Cover and set aside.
To make the strawberry salad, combine all of the ingredients in a small bowl. Cover and refrigerate.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes on each side. During the final 2 minutes of cooking, top each patty with some bbq sauce and a slice of Gruyere cheese and place the buns, cut side down, on the outer edges of the grill to lightly toast.
Drain the pickled onions and toss with the Gorgonzola, strawberry salad, olive oil, and salt.
To assemble the burgers, top each bun bottom with a patty and two strips of bacon. Pile a handful of salad on top of each bacon-topped patty. Spread some more BBQ sauce on the bun tops. Add the bun tops and serve.