Wine Varietal: Gewurztraminer
This burger uses an ingredient produced only in Iowa: Maytag Blue Cheese.
2 pounds ground chuck (85% lean)
2 tsp salt
Â½ tsp ground black pepper
2 cloves garlic, grated finely
4 ounces Maytag Blue Cheese, crumbled
Â¾ cup chopped black olives
Â½ cup chopped sun-dried tomatoes
2/3 cup bottled blue cheese salad dressing
1/3 cup steak sauce
6 Ciabatta rolls
Â¼ cup butter, softened
4 ounces fresh baby spinach leaves
1 cup bottled roasted red pepper strips
Combine the ground chuck, salt, black pepper and garlic. Divide the meat mixture into 12 equal portions. Pat into round patties, approximately 4 inches in diameter.
Prepare filling by combining the blue cheese, olives and sun-dried tomatoes.
Make 6 stuffed patties by spreading 2 Tablespoons filling on one patty and covering with a second patty. Press the two patties together firmly, sealing the edges.
Prepare the sauce by combining the blue cheese dressing with the steak sauce.
Cook the hamburger patties on a charcoal grill over medium-hot coals, approximately 6 minutes on each side.
Slice the rolls and apply butter to inside surfaces and toast butter-side down on the grill until light brown, approximately 2 minutes.
Assemble the burger: Place a stuffed patty on a toasted bun. Place spinach leaves and strips of red pepper on top of the patty. Spread sauce on the toasted bun.