Wine Varietal: Pinot Grigio
For the Caramelized Onions:
2 large sweet White Onions
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
1/2 teaspoon freshly ground pepper (5 peppercorn blend preferred)
For the Wilted Spinach:
1 9 ounce bag fresh Spinach leaves
For the Blackberry Pinot Sauce:
2 cups frozen Blackberries
1 clove Garlic, minced
3 tablespoons table Sugar
1/2 teaspoon Sea Salt
1/2 teaspoon freshly ground Pepper (5 peppercorn blend)
dash of dried, ground Red Pepper
1/4 cup Sutter Home Pinot Grigio
For the Gorgonzola Hazelnut stuffed Burgers:
2 pounds freshly ground Chuck
2 teaspoons Sea Salt
1 teaspoon freshly ground Pepper (5 peppercorn blend)
2 cloves Garlic, minced
2 tablespoons packed Dark Brown Sugar
6 ounces of crumbled Gorgonzola Cheese
1/2 cup of Hazelnuts, chopped
6 soft Kaiser Rolls
2 tablespoons Butter, softened
To prepare the Caramelized Onions:
Preheat a gas grill to about 500 degrees Fahrenheit (medium high heat). Peel the onions, and slice into strips. Lay 2 long pieces of aluminum foil (about 20 inches long)on the counter top, and arrange 1 sliced onion on each sheet, in a single layer. Drizzle 1 tablespoon olive oil on each cut onion, sprinkle with sea salt and pepper. Lay another sheet of aluminum foil on the tops of each and fold in all sides to form 2 tightly sealed packets. Set aside to prepare the other ingredients.
To prepare the Wilted Spinach:
Lay out a 20 inch long sheet of aluminum foil and place the spinach leaves in the center. Place another sheet of aluminum foil on the top and fold in all sides to seal. Set aside to prepare the other ingredients.
To prepare the Blackberry Sauce:
In a small fireproof saucepan (cast iron works great!) combine: frozen blackberries, minced garlic, sugar, sea salt, pepper, red pepper, and Pinot Grigio. Stir well to combine. Take the foil packets of onions and the small pot of blackberry sauce to the hot grill and place over the heat. Cover and leave for 20 minutes.
While the blackberry sauce and onions are cooking, prepare the Gorgonzola Hazelnut patties:
In a large bowl, combine: ground Beef, sea salt, pepper, minced garlic and brown sugar. Stir just till combined, do not over mix. Divide, and roll into 6 balls. In a small bowl combine Gorgonzola and chopped hazelnuts.
To make each stuffed patty:
Take a ball of Beef burger mix and make a well in the center (use your thumb to open up a large hole in the center), fill with 1/6th of the Gorgonzola hazelnut mixture. Seal the hole and flatten out to a 1 inch thick patty. Repeat with the remaining 5 patties.
To finish all ingredients:
Stir the black berry sauce after 20 minutes and mash the berries with the back of the spoon. Tear open the tops of the onion packets and stir. Leave on the grill. Continue to cook for about 15 more minutes, then place the beef patties on the grill. Grill for 4-6 minutes per side, stirring the blackberry sauce when you flip the patties. After flipping the patties place the Spinach packet on the grill. Spread the buns with the softened butter, and place on the top rack of the grill during last couple minutes of cooking. Remove patties when done, and also the onion packets, spinach packet, and blackberry sauce.
To assemble the burgers:
Place one patty on the cut side of each bottom bun. Layer with caramelized onions and spinach. Spread blackberry sauce all over the cut sides of the top buns, and place on top of each burger. Enjoy!!