RECIPES: Recipe Details

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Blue Cheese Merlot Burger with Rosemary and Roasted Garlic Mayonnaise

Here is a recipe that is really quite simple to prepare, yet it will wow friends and family with it's fabulously rich flavors.

Ingredients 

Patties
2 1/2 lb ground chuck
1 egg slightly beaten
4 Tbls Worcestershire Sauce
2 Tbls Grey Poupon Mustard
4 Tbls Merlot
1 ½ Tbls Minced Garlic
1 ½ Tbls Minced Shallots
2 tsp Kosher Salt
¼ tsp Cracked Black Pepper
(Additional salt and pepper to taste for sprinkling on burgers before grilling)
Olive Oil for the grill rack
6 Onion rolls split in half
6 green leaf lettuce leaves
6 large slices of tomato (¼ -inch)
Filling
6 oz Blue Cheese
Rosemary and Roasted Garlic Mayonnaise
8 Tbls Mayonnaise
2 Bulbs Garlic, outer skin peeled
2 Tsp Fresh Rosemary finely chopped
2 Tsp Olive Oil
1 tsp Kosher Salt (plus additional amount to taste)

Instructions 

Directions to prepare the patties, combine the ground chuck, egg, Worcestershire, Grey Poupon, Merlot, garlic, shallots, salt and cracked pepper in a large bowl. Mix the ingredients well and divide the mixture into equal portions, press to form twelve individual patties to fit the rolls. Holding one patty in your hand lay an ounce of blue cheese in the center and cover with a second patty, pressing together and sealing the edges all around to form a larger patty. Continue in this manner until you have made six patties. Refrigerate until ready to grill. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high While the grill is heating, peel the outer skin of the garlic leaving the bulbs intact. Slice 1/2-inch of the pointed end of the garlic bulbs. Place the garlic bulbs in a double layer of aluminum foil. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves then, sprinkle 1 tsp of the finely chopped rosemary over each bulb. Follow by pouring an additional 1/2 teaspoon olive oil over each garlic bulb. Finally, sprinkle the kosher salt over both bulbs and wrap tightly in the foil and place on the grill for 15 to 20 minutes or until soft. Remove the garlic rosemary from the grill and allow to cool. In a small bowl press the garlic from the husk. Discard husk and scrape any remaining rosemary from the foil into the bowl. Mash with a fork to form a smooth paste. Add eight tablespoons of mayonnaise to the paste and stir until smooth. Adding additional salt to taste. When the grill is ready brush the rack with olive oil. Sprinkle both sides of patties with salt and pepper to taste and place on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. To assemble the burgers, spread a generous amount of the rosemary garlic mayonnaise on cut sides of the onion rolls. On each roll bottom, place a lettuce leaf, a tomato slice, and a patty. Add the roll tops and serve.