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Creamy Shallot Cabernet Sauce Goddess Burgers

I feel like such royalty when I eat these because of the richness of the sauce, and the way the flavors meld together. This was inspired by a low-carb pork chop recipe, but I adapted it for burgers, then for use in this contest (by adding the buns). I also added the spread because after the first test, I thought that the taste of the wine should be rounded out by a bit of none other than blue cheese. Both red wine and blue cheese are phenomenal together, and this was a way I could add two of my favorite things to the same recipe!


Blue Cheese Spread:
½ cup crumbled blue cheese
½ cup cream cheese, softened
1 tsp. roasted garlic
1.5 pounds ground chuck
Freshly ground black pepper
2 Tablespoons butter
Creamy Shallot Sauce:
5 shallots, finely chopped
1 cup Sutter Home Cabernet Sauvignon
2 Tablespoons butter
½ cup heavy cream
6 wheat hamburger rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the spread, combine the blue cheese and the cream cheese with a fork until blended. Add roasted garlic and combine thoroughly. To prepare the patties, divide the ground chuck into six (6) equal-sized patties, handling the meat as little as possible to avoid compacting it. Sprinkle patties with salt and freshly ground black pepper. Melt butter in a fire-proof skillet on prepared grill. Place three patties in skillet and cook on covered grill, turning once, to desired doneness (4-6 minutes on each side for medium). Remove patties from skillet with spatula, place on a piece of aluminum foil or a pan on upper grill rack, and cover with foil to keep warm. Repeat cooking process with remaining three patties. Remove from heat and place on upper grill rack with other patties, and recover with foil to keep warm. Do not drain patty juices from skillet. To prepare the sauce, add shallots to the skillet, and cook until tender (about 1-2 minutes). Add wine to the skillet, and bring to a boil, making sure to scrape up any browned bits from the bottom of the skillet. Reduce grill heat to a simmer (or if using a charcoal grill, move pan to outer edge of grill rack), and cook until wine has reduced by approximately half (about 3-4 minutes). Add the butter, stirring to melt. Whisk in the cream, stirring until sauce is heated through. To assemble burgers, while sauce is heating through, lay inside of split bun halves on grill rack, turning once, until just golden brown (1 to 2 minutes per side). Remove buns from grill, placing the bottom half of the buns on a serving platter. Spread the inside of the top half of the buns with the blue cheese mixture. Place each patty on bottom halves of buns on platter. Spoon 1 to 2 tablespoons of shallot sauce over each burger, then top with the blue cheese bun halves. Serve immediately. Makes 6 burgers.


I added cream cheese to make the blue cheese a spreadable consistency, and the roasted garlic to add zing for your tastebuds! The wheat rolls seem to suit the palate better with the blue cheese spread.