BLEU CHEESE BURGERS WITH BRIE AND MERLOT MUSHROOMS

My inspiration for this burger stems from my family’s love of the wine drenched mushrooms I serve with steak.This burger can be enjoyed by all walks of life, not just by those with discriminating palates. Diversity, this is what we pride ourselves on here in beautiful Eugene, Oregon and this burger indeed replicates this premise.

Ingredients:

MERLOT MUSHROOMS

14-15 ounces sliced button mushrooms
1 cup SUTTER HOME MERLOT
1/4 stick butter
1/2 tablespoon WEBER SEASONING SALT
1 tablespoon onion powder
1/2 teaspoon fine ground black pepper

BLEU CHEESE AND BLACK PEPPER MAYONNAISE

1/2 cup mayonnaise
2 tablespoons TREASURE CAVE BLEU CHEESE CRUMBLES
1/2 teaspoon fine ground black pepper
1 teaspoon extra hot horseradish

PATTIES

1 1/2 pounds ground chuck (80/20)
1 1/2 pounds ground beef (73/27)
2 tablespoons WEBER GOURMET BURGER SEASONING
3/4 cup ketchup
3/4 cup TREASURE CAVE BLEU CHEESE CRUMBLES
vegetable oil for basting on grill
6-1 ounce thinly sliced portions double cream brie
SUTTER HOME MERLOT for basting
6-4 1/2″ quality onion buns
6-1/4 inch thick slices white onion
6 tablespoons pre-cooked bacon bits

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover or pre-heat a gas grill to medium high (300-325 degrees).
To make the merlot mushrooms, combine mushrooms, SUTTER HOME MERLOT, butter, WEBER SEASONING SALT, onion powder and fine ground black pepper in a two quart pot. Cover with a lid and place on the grill rack. Cook mushrooms for 30 minutes stirring occasionally. Remove mushrooms from direct heat allowing them to simmer until time to drain them.

To make the bleu cheese and black pepper mayonnaise, whisk together mayonnaise, TREASURE CAVE BLEU CHEESE CRUMBLES, fine ground black pepper and extra hot horseradish in a small bowl until sauce is mostly smooth. Cover and keep cool until needed.

To make the patties divide into 6-8 ounce portions. Add the following ingredients to each portion of beef to insure equal distribution: 2 tablespoons ketchup, 2 tablespoons TREASURE CAVE BLEU CHEESE and 1/2 teaspoon WEBER GOURMET BURGER SEASONING. Handle the meat as little as possible to avoid compacting it, mix well. Form into 5″ patties.

When grill is ready, lightly brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, GENTLY turning once, until done to preference, 5-7 minutes each side for medium. After turning patties top each with brie and drizzle with SUTTER HOME MERLOT.

Strain mushrooms and set aside.

During the last couple of minutes of cooking place the buns, cut side down on the outer edges of the rack to toast lightly.

ASSEMBLY

To assemble the burgers, spread one tablespoon of bleu cheese and black pepper mayonnaise on the cut side of each bottom bun. Follow with an onion slice, bacon bits, a patty and a 1/4 cup drained mushrooms. Add tops, serve and ENJOY!