Wine Varietal: Zinfandel
1 1/2 lbs fresh ground chuck
1 1/2 tbsp Weber Grill Creations Chicago Steak Seasoning
1 1/2 tbsp Lea & Perrins Worcestershire Sauce
3 tbsp Treasure Cave Crumbled Blue Cheese
1 ripe Hass Avocado sliced in half, pit removed
1 tbsp mayonnaise
1/4 tsp adobo seasoning
1 large yellow onion, sliced
3/4 cup Sutter Home Zinfandel (split 1/2 cup and 1/4 cup)
1 tsp sea salt (split)
1 tsp ground pepper (split)
6 Fresh Brioche buns sliced
6 slices white cheddar cheese
Preheat charcoal grill (with cover) to medium hot fire or a gas gril to medium high heat.
Gently combine ground chuck with seasoning and worchestershire sauce. Form 6 patties creating a little indention in the center of each and set aside. Take 1 1/2 tsp of crumbled blue cheese and place in each burger indention; folding the burger in half to cover the cheese. Repeat until done. Set aside til grill is ready.
Remove avocado from skin and place into a shallow bowl – mash with fork. Stir in mayonnaise and seasoning – set aside.
When grill is ready Place patties on grill and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium rare.
Drunken Onions – While burgers are cooking;
in a grill pan, place sliced onion, 1/2 cup red wine and season with 1/2 tsp each of the salt and pepper – saving the 1/4 cup wine and 1/2 tsp each for seasoning after the onions have absorbed the initial 1/2 cup of wine. Place on grill and cook until done and wine is absorbed -about 6 minutes.
Place the cheese slices on the patties during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 1 minute of grilling. It does not take long for Brioche buns to toast.
To assemble the burgers, place a patty with melted cheese on each bun bottom, followed by equal portions of the drunken onions on top of each burger. Add (desired amount) avocado aioli to undersides of bun tops, and serve.
Makes 6 burgers