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Blue Cheese Merlot Burger with Rosemary and Roasted Garlic Mayonnaise

This recipe is quite simple to make yet it will wow your friends and family with it's fabulous flavor.

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
Filling
6 oz Blue Cheese
Rosemary and Roasted Garlic Mayonnaise
2 Bulbs Garlic, outer skin peeled
2 Tsp Extra Virgin Olive Oil
2 Tsp Fresh Rosemary finely chopped
1 tsp Kosher Salt (plus additional amount to taste)
8 Tbls Mayonnaise
Olive Oil for the grill rack
6 Onion rolls split
6 green leaf lettuce leaves
6 large slices of tomato (¼ -inch)

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 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 off 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 followed by the remaining 1/2 teaspoon olive oil.Finally, sprinkle the kosher salt over both bulbs, wrapping 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. Add 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. Makes 6 Patties Total Prep Time 30 minutes

Comments 

I am resubmitting a previous recipe with corrections made. Thank you.